Parsley Omelet Fritters – Ejjeh

Parsley Omelet Fritters – Ejjeh

Here is a simple and healthy recipe that I learned from my mother, who learned from her mother, and so on. We call it Ejjeh, or Egeh (I have no idea how to spell it) in the old country. To be honest, I’m not sure which “old country” this comes from. I think it’s made in a few different Middle-Eastern countries. So about parsley in an omelet……I know, it’s not a conventional omelet ingredient, but trust me, it’s good. I don’t usually eat this at breakfast time. For me, it’s a simple week-night dish that’s satisfying and healthy. The kids really enjoy it as well. Stuffing the omelet fritters in pita bread is a good idea. It only takes about 10 minutes to get the ingredients ready and another 10 minutes or so of frying. This recipe makes about 9 four-inch diameter fritters.

Here is what you’ll need:

• 1/4 cup flour
• 1/2 tsp. salt and couple rounds of black pepper
• pinch of Aleppo pepper
• pinch of allspice
• 6 eggs
• 2 cups chopped parsley
• 1 tomato, seeded and chopped
• 1/2 onion, finely chopped
• 1 cup olive-oil

In a large bowl, add flour, salt, black pepper, Aleppo pepper, and allspice. Crack the eggs into the bowl and whisk together until the lumps of flour are gone. Don’t worry, the lumps will disappear after about 2-3 minutes of whisking. Next, add the parsley, tomato and onion. Mix well.

Add olive-oil to a large shallow frying pan and heat on medium-high heat. Once you see tiny bubbles in the oil, using a ladle, pour in about 1/4 cup’s worth of omelet into the pan. You can make 3-4 fritters at the same time depending on how large your frying pan is.  Cook each side for about three minutes, or until light-brown. Once the oil starts bubbling vigorously, turn down the heat to medium.