Made by mixing a generous amount of parsley and flour into beaten eggs and pan-frying until golden on both sides, ijeh is a Lebanese breakfast omelette eaten hot or cold. It is a practical way to use up leftover greens from the fridge.
Beat the eggs and mix in the parsley, spring onion, flour, salt and pepper until smooth.
Heat the olive oil in a pan and pour in the mixture, cooking over low heat for four minutes until the underside sets and colours.
Use a plate to flip the omelette and cook the other side for a further four minutes.
Slice the omelette and serve either hot or at room temperature.
Use a plate to help flip the ijeh; trying to flip it directly in the pan will cause it to break apart. Allergens: contains egg and wheat (gluten).
If freezing, let the omelette cool completely and wrap it slice by slice in cling film; when reheating, thaw it gently in a pan over low heat.
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