By Mai Khader Kakish

Herb Ijeh is an egg dish at the Palestinian breakfast table in the form of a frittata

  • 6 organic eggs
  • 2-3 tbs of good quality olive oil
  • 3 tbs of chopped fresh mint
  • 1 cup finely chopped fresh parsley
  • 4 spring onions chopped or chopped chives
  • 1 clove of garlic finely minced
  • 2 tbs of milk, heavy cream or half and half
  • Salt and pepper
  • Pinch of allspice
  • Jalapeños and feta cheese (optional)
  • Sprinkle of sumac at the end
  • Mix the eggs with the cream salt and pepper, add the herbs. 
  • Preheat a non-stick pan and add one tbls of olive oil to coat the bottom.
  • Add a ladle or 1 cup of the egg mixture and spread gently by shaking the Pan.
  • It’s a thin frittata so it cooks real quick. This batch will make 2-3 ijeh depending how big and thin you like them.

In the Middle East we stuff it inside a pita pocket.

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