Ejja Recipe from Libya
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!
Servings 8
Calories 181kcal
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 9x13 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 9x13 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
Recipe adapted from LibyanFood.
- 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.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 15g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 558mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1811IU | Vitamin C: 33mg | Calcium: 172mg | Iron: 3mg