Ijeh, a Lebanese breakfast omelet, is made by mixing eggs with plenty of parsley and flour, then cooking it in a pan until golden on both sides. It can be served hot or cold and is a practical way to use leftover greens in the refrigerator.
Beat the eggs, then mix in the parsley, green onions, flour, salt, and black pepper until smooth.
Heat the olive oil in a pan and pour in the mixture. Cook over low heat for 4 minutes, until the underside is set.
Use a plate to flip the omelet, then cook the other side for 4 more minutes.
Slice the omelet and serve hot or at room temperature.
Use a plate to help flip the ijeh; trying to turn it directly in the pan may cause the omelet to break apart. Allergens: contains eggs and wheat (gluten).
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