Switch up your breakfast routine with this delicious Libyan frittata. Ejja/Ejje is filled with potatoes, onions, tomatoes and fresh herbs that will leave you feeling full and satisfied!
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I feel like I’m constantly on a quest to switch up my regular breakfast routine and try something new…. For some reason, breakfast is my achilles heel. I’m always bored. I’m happy to report, Ejja has just joined the rotation.
It’s simple to make, fully satisfying, and filled with delicious flavor. It also makes great leftovers and can be served in several different ways!
This egg dish, filled with vegetables and fresh herbs, is meant to be cooked in a pan like a frittata but after a failed flip, I opted to bake it. The result is some-what casserole-esque and reminds me of a Zucchini slice from Australia.
While this dish is traditionally eaten for breakfast, it could be served for brunch (alongside Palachinki or Khachapuri), lunch or even a quick snack between meals. No matter when you choose to eat it, I have no doubt it will quickly become a part of your rotation as well!
Recipe Origins
Libyan food is often inspired by a mix of Mediterranean, Italian and African flavors. Ejja (In Arabic: عجة, sometimes spelled ijja, eja, or ejjeh) is no exception. It’s a bit different than, say, Shakshuka or Pomidor-Yumurta because the eggs are scrambled into the dish. The preparation is similar to an Italian frittata, likely picked up because Libya was at one time an Italian colony.
Ejje is a simple household staple because it’s made with simple ingredients. It is especially popular among Jewish and Arab communities and is often served for breakfast during the holidays, wrapped in a thin Libyan bread, called ftat.
Why Make This Recipe
- Healthy Breakfast: With eggs, vegetables and plenty of herbs this is a great breakfast option and definitely healthier than your average pancakes.
- Simple Ingredients: Ejja is filled with humble ingredients that combine to pack a punch of flavor. This recipe is very easy to make from home!
- Taste of Libya: With influences from African, Mediterranean and Italian cuisines there is so much to love about Libyan food!
Ingredients to Make Ejja/Ejje
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Yellow Onion: You can substitute white onion is needed
- Green Onion: You can substitute chives if needed
- Russet potato: Red potatoes or Yukon gold would work as well!
- Roma Tomato
- Long hot chili pepper: Add more or less to adjust the level of spice in your dish!
- Parsley: This is an herb frittata, so there is A LOT of parsley in this dish. You can cut it down if you prefer!
- Cilantro: Sub out a different herb if desired!
- All purpose flour: You can substitute 1:1 Gluten free flour if necessary
- Fridge Staples: Milk, eggs
- Pantry Staples: Vegetable oil, breadcrumbs, baking powder, black pepper, salt
How to Make this Recipe
Step One: Saute the onions and potatoes until soft.
Step Two: Mix the tomato, peppers, parsley, cilantro, bread crumbs, flour and spices in a bowl.
Step Three: Mix the potatoes with the bread crumb mixture, eggs, and milk.
Step Four: Pour the mixture into a 9×13 pan to bake.
Step Five: Bake for 25 minutes until the eggs are cooked through.
Recipe Variations
Here are some ways you can adapt your Libyan Ejja recipe:
- Ejja is typically considered a vegetarian breakfast option, but if you want some additional protein you could easily add some Italian sausage, chicken or bacon to the mix, though it would not be traditional Libyan food.
- This Libyan Omelette is traditionally made in a plan and flipped, but I broke mine the first time I tried. I adapted it to an oven recipe for easier cooking. If you love a good frittata, feel free cook this in a plan and flip it. It may be easier if you are making a smaller recipe, for example cutting this recipe in half.
Recipe FAQs
Yes! This dish is great as leftovers. If you make it ahead of time, bake the frittata fully. Then, when it is time to serve, reheat it in the oven until warmed through. It will stay good in the fridge for about 5 days
This dish is typically served warm from the pan or room temperature. It’s not usually served cold.
Did you like this recipe from Libya? If you liked this recipe, make sure to also check out my these other recipes I’ve picked out just for you:
If you tried this Ejja Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Ejja Recipe from Libya
Ingredients
- 3 Tbsp vegetable oil, divided
- ¾ cup yellow onion, finely diced
- ¼ cup green onion
- 1 russet potato, finely diced
- 1 roma tomato, finely diced
- 1 red long hot chilli pepper
- 2 cups finely chopped parsley
- 1 cup finely chopped cilantro
- ½ cup milk
- 8 eggs
- 3 tablespoons breadcrumbs
- 3 tablespoons all purpose flour
- 3 teaspoons baking powder
- ½ tsp black pepper, more or less to taste
- 1 tsp salt, more or less to taste
Instructions
- Place a glass 9×13 pan in the cold oven, then preheat the oven to 350 degrees Fahrenheit with the pan inside.
- In a medium pan on the stove, add 2 tablespoons of vegetable oil and heat until warmed.
- Add the yellow and green onions into the pan, and saute until translucent, about 3-4 minutes.
- Add the diced potatoes into the pan and saute for about 10 minutes, until the potatoes are softened.
- Pour the potatoes and onions into a large mixing bowl. Then add the rest of the ingredients into the bowl as well and mix thoroughly. The mixture will be thick.
- When you are ready to cook the Ejja, carefully remove the hot 9×13 pan from the oven. Put the remaining 1 tablespoon of vegetable oil in the casserole dish and use a pastry brush to spread it around, allowing the oil to warm up.
- Once the oil is hot, pour the egg mixture into the pan. Bake in the preheated oven for about 25 minutes, until the eggs are cooked through.
- Serve warm with soup, bread, or wrapped in ftat, a thin Libyan bread. Enjoy!
Notes
- Yellow Onion: You can substitute white onion if needed.
- Green Onion: You can substitute chives if needed.
- Russet potato: Red potatoes or Yukon gold would work as well!
- Long hot chili pepper: Add more or less to adjust the level of spice in your dish!
- Parsley: This is an herb frittata, so there is A LOT of parsley in this dish. You can cut it down if you prefer!
- Cilantro: Sub out a different herb if desired!
- All purpose flour: You can substitute 1:1 Gluten free flour if necessary.
- This is traditionally made in a plan and flipped, but I broke mine the first time I tried, so I adapted it to an oven recipe for easier cooking.
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