A delicious middle eastern crepe-like omelet that extends the life of your eggs in these savory treats. As a chef and recipe developer for this outlet, I love introducing the audience to something they may not have tried on their own. Let’s finally make an omelet that is born to be stuffed after it’s cooked rather than before. A versatile wrap that you will be using for everything. I’m not the biggest fan of crepes because of their sweetness, but I am a huge fan of savory flavors. This Lebanese omelet, also known as Ejjeh, is a herby flavor-packed omelet that you can eat by itself or with a dollop of yogurt and a few fresh vegetables.

I didn’t know about this omelet before I did more research on other omelets across the world. The look and style of this omelet most attracted me to it. You can make these omelets, stuff them, and eat them like a burrito with any fixings you want. I decided to have mine with fresh cilantro, green onion, tomato wedges, pickle spears and a dollop of yogurt. I could eat this all week. It was so delicious. This will definitely be going in my book, simply because how versatile this is.

You make this recipe like you’d make a pancake. Mix the batter together, add your fresh herbs (whatever ones you prefer), then ladle a scoop into a hot pan brushed with oil. There’s baking powder in the recipe, so as it cooks it will fluff. Don’t worry though as it just helps create air in the omelet and will immediately become soft and pliable as it rests. The goal is to caramelize the outside to develop the most flavor your can with this.

I reserved the other four wraps this made in my fridge for the past week and have been making lunches with them, using them as a dipping vessel in some of my leftover salsas and yogurt, etc. I can’t not find enough stuff to dip these in.