Food Recipes from around the world
Recently posted |
Breads |
Soups |
Salads |
Appetizers |
Main Dishes |
Sandwiches |
Sauces |
Smoothies |
Drinks |
Other |
Allergens Free |
Prophet (pbuh) favorites |
Ramadan Recipes
Countries: Afghanistan |
Armenia |
Australia |
Austria |
Bengladesh |
Benin |
Brazil |
Britain |
China |
Cuba |
Denmark |
Egypt |
Finland |
France |
Germany |
Greece |
Iceland |
India |
Indonesia |
Iran |
Iraq |
Italy |
Jordan |
Lebanon |
Libya |
Malaysia |
Mexico |
Middle East |
Morocco |
Nigeria |
North Africa |
Pakistan |
Palestine |
Peru |
Qatar |
Saudi Arabia |
Senegal |
Somalia |
South Africa |
South Asia |
Spain |
Sudan |
Sweden |
Syria |
Tanzania |
Thailand |
Tunisia |
Turkey |
UAE |
USA |
West Africa |
World
Flavors of the Mediterranean: EJJA - Libyan Frittata
Category: Appetizer - (801)
Origin: Libya
Source: mayurisjikoni
Ejja - Libyan Frittata is a delicious, filling and healthy. Loaded with fresh parsley, spring, onion, cilantro, tomatoes and potatoes, you can either cook it on a skillet or bake in the oven. Ideal for breakfast, brunch or as a light lunch/dinner option. Servings: 4
Ingredients:
- 3 large eggs
- 1 medium potato
- ½ cup onion finely chopped
- 1 medium tomato finely chopped
- 1 cup parsley chopped
- ½ cup fresh coriander/cilantro chopped
- ¼ cup spring onion chopped
- 1 jalapeno/chilli finely chopped
- ½ cup milk
- 2 tbsp bread crumbs
- 1½ tbsp all purpose flour
- 1 tsp baking powder
- 1 tsp salt divided
- ½ tsp pepper powder
- 1-2 tbsp olive oil
- 1 medium potato
- ½ cup onion finely chopped
- 1 medium tomato finely chopped
- 1 cup parsley chopped
- ½ cup fresh coriander/cilantro chopped
- ¼ cup spring onion chopped
- 1 jalapeno/chilli finely chopped
- ½ cup milk
- 2 tbsp bread crumbs
- 1½ tbsp all purpose flour
- 1 tsp baking powder
- 1 tsp salt divided
- ½ tsp pepper powder
- 1-2 tbsp olive oil
Preparation:
- Peel and dice the potato into small cubes.
- Heat 1 tbsp oil in a wide pan over medium heat.
- Add the chopped potato and sprinkle a bit of the measured salt. Mix.
- Lower the heat, cover the pan and cook the potatoes till nearly done.
- In between make sure you toss the potatoes so that they do not stick to the pan.
- In the meantime, whisk the eggs lightly with salt and pepper added to it. Also add the paprika if you're using any.
- Add the breadcrumbs and flour. Whisk to mix.
- Add the chopped parsley, coriander, spring onions, tomato and chilli.
- Mix well.
- Check if the potatoes are half cooked.
- Add chopped onion. Stir fry till it becomes a bit soft.
- Add the cooked mixture to the egg mixture.
- Give it a quick mix.
- Add the remaining oil.
- Add the egg mixture to the pan.
- Cover the pan. Allow the frittata to cook over low to medium heat till the top is nearly dry.
- Occasionally, take the lid off, and with your spatula nudge the cooked edges to allow the egg liquid to run under.
- Flip the frittata so that the top part gets cooked.
- If you can't flip it then place a large plate over the pan. Holding the pan handle and the plate, flip it over.
- Carefully slip the frittata onto the pan again. Cook for a few minutes till done.
- Serve hot frittata with some bread, flatbread of soup.
NOTES
- If you prepare the frittata in an oven proof skillet, you can easily allow the top to cook under the broiler.
- Adjust the herbs according to your taste.
- Make sure you chop the potato into small cubes. This way they will cook faster.
- Heat 1 tbsp oil in a wide pan over medium heat.
- Add the chopped potato and sprinkle a bit of the measured salt. Mix.
- Lower the heat, cover the pan and cook the potatoes till nearly done.
- In between make sure you toss the potatoes so that they do not stick to the pan.
- In the meantime, whisk the eggs lightly with salt and pepper added to it. Also add the paprika if you're using any.
- Add the breadcrumbs and flour. Whisk to mix.
- Add the chopped parsley, coriander, spring onions, tomato and chilli.
- Mix well.
- Check if the potatoes are half cooked.
- Add chopped onion. Stir fry till it becomes a bit soft.
- Add the cooked mixture to the egg mixture.
- Give it a quick mix.
- Add the remaining oil.
- Add the egg mixture to the pan.
- Cover the pan. Allow the frittata to cook over low to medium heat till the top is nearly dry.
- Occasionally, take the lid off, and with your spatula nudge the cooked edges to allow the egg liquid to run under.
- Flip the frittata so that the top part gets cooked.
- If you can't flip it then place a large plate over the pan. Holding the pan handle and the plate, flip it over.
- Carefully slip the frittata onto the pan again. Cook for a few minutes till done.
- Serve hot frittata with some bread, flatbread of soup.
NOTES
- If you prepare the frittata in an oven proof skillet, you can easily allow the top to cook under the broiler.
- Adjust the herbs according to your taste.
- Make sure you chop the potato into small cubes. This way they will cook faster.
