Ijjeh (Parsley, Mint and Onion Omelettes in Pitta)
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Ingredients
- 1 onion
- 4 spring onions
- 40 g fresh flat-leaf parsley
- 15 g fresh mint
- 8 eggs
- 2 tbsp plain flour
- 0.5 tsp ground allspice
- 3 tbsp olive oil
- 4 pitta breads
- 2 tomatoes
Nutrition (per serving)
- Calories
- 470 kcal
- Protein
- 22.1 g
- Carbohydrate
- 40.7 g
- of which sugars
- 5.6 g
- Fat
- 22.3 g
- of which saturates
- 5.2 g
- Fibre
- 4.2 g
- Salt
- 1.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Very finely chop the onion, spring onions, parsley and mint.
- 2
Whisk the plain flour with 1 of the eggs until smooth, then beat in the remaining eggs, the allspice and 1 tsp salt. Stir in the herbs and onions; the mixture should be thick and green.
- 3
Heat 1 tbsp olive oil in a non-stick frying pan over a medium heat. Drop in large spoonfuls to make small omelettes about 8cm across and cook for 2 minutes on each side until puffed, golden and set in the middle. Repeat with the rest, adding oil as needed; you should get about 12.
- 4
Warm the pitta breads and stuff with the ijjeh and sliced tomatoes.
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