Empty My Fridge
Ejjeh
Ingredients
- Olive oil1 tbsp
- Onion · diced½
- Zucchini · finely chopped grated1 ½ cups
- Egg6
- Cream2 ½ tbsp
- Scallion · sliced1
- Parsley · chopped
- Mint · chopped10
- Baharat½ tsp
- Salt
- Black pepper
- Aleppo pepper
Instructions
- In a bowl, whisk the eggs with the cream, season with salt and pepper, and set aside.
- Heat the olive oil in a large frying pan over medium heat. Cook the diced onion until soft.
- Stir in the zucchini and cook until tender and lightly golden.
- Add the baharat, parsley, mint and green onion, mix well, and spread the zucchini mixture evenly across the pan.
- Pour the egg mixture over the top and let the edges set. Cover with a lid for a few minutes so the top cooks through.
- Serve folded or open-faced, with labneh, fresh herbs and a dash of Aleppo pepper.
Summarized from The Lebanese Plate's video. Watch it for the details.
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