Eggah is a nourishing Lebanese omelet made by cooking eggs mixed with plenty of fresh herbs until firm enough to slice, like a savory cake. Squeezing excess moisture from the herbs first helps the mixture cook evenly in the air fryer. The slices can be frozen and reheated as needed.
Chop the parsley, dill, and scallions, then squeeze out excess moisture with a clean kitchen towel.
Beat the eggs with the flour and salt, add the herbs, and mix well.
Pour the mixture into an air-fryer-safe pan greased with olive oil. Cook for 18 minutes, until the top is set and golden.
Remove the eggah from the pan and let it rest for 5 minutes. Slice and serve.
After chopping the herbs, squeeze out excess moisture with a clean kitchen towel; wet herbs can leave the center of the omelet undercooked. Allergen: contains eggs. Additional allergen check: check the product label for gluten in the flour. Ingredients may vary by product.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
