The Lebanese traditional omelette made with egg, parsley, and scallions is called ejjeh.
Ejjeh is a herb-rich Lebanese egg dish that sits somewhere between an omelette, a frittata, and a savory pancake. Eggs bind chopped parsley and scallions, and many household versions add mint, onion, flour, or a little baking powder. It is commonly cooked in a pan until firm and lightly browned, then served warm or at room temperature.
The recipe is deliberately flexible. Villages and families may use different herbs or add vegetables such as zucchini, so ejjeh does not have one universally fixed ingredient list. It can be served as breakfast, a light meal, part of a mezze spread, or tucked into bread with accompaniments such as yogurt or labneh.
Readers sometimes confuse ejjeh with eggah or ijeh, names used for related egg dishes elsewhere in the Arab world. Those terms overlap, but the Lebanese form described here is specifically associated with the parsley-and-scallion omelette. Kellaj, balila, and fatteh are unrelated dishes.