Ejjeh simply means “omelet,” and this open-faced herb-filled version is very simple and very satisfying. Ideal for breakfast, or a light lunch, Ejjeh especially entices me in the spring, when I can use Mama’s fresh herbs and the brown, white, and green organic eggs from our free-range chicken coop. 
MAKES 6 INDIVIDUAL OMELETS
12 large eggs
⅓ cup heavy cream, half-and-half, or whole milk
3 scallions, ends trimmed, finely minced
1 small bunch fresh flat-leaf parsley leaves, finely minced
1 small bunch fresh chives, finely minced
1 small bunch fresh mint leaves, finely minced
1 teaspoon sea salt
1 teaspoon ground white pepper
3 tablespoons unbleached, all-purpose flour
3 tablespoons clarified or unsalted butter
3 tablespoons extra-virgin olive oil
Crack the eggs into a large mixing bowl, and poke each yolk with a small knife or fork to break open. Vigorously whisk the eggs until the whites and yolks are completely blended together, then add the cream or milk and whisk until soft and smooth.
Fold in the scallions and all of the herbs, and season with the salt. Then add the flour and whisk until it has completely dissolved. The mixture should be slightly substantial with small bubbles on the surface.
Meanwhile, melt 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-low heat in a small sauté pan (preferably copper) or a cast-iron skillet. Once the butter and oil start to foam slightly, ladle about ½ cup of the egg mixture into the center of the pan. Lift the pan handle and gently swirl the pan in a circular motion so that the egg mixture coats the bottom of the pan. Allow the mixture to set for about 10 seconds, then gently run a silicone spatula around the side walls of the pan, slightly lifting the omelet’s edges so they do not stick. When the omelet turns light golden brown, 2 to 3 minutes, flip over by sliding the spatula under the center and swiftly turning it. Cook for an additional 2 to 3 minutes, then transfer to a baking sheet and cover with aluminum foil. Continue to make omelets with the remaining egg mixture. After about 3 omelets you will need to add more butter and oil in the pan. You should end up with about 12 small omelets.
Serve the omelets warm or at room temperature with my Batata b Zeit home fries (here), or Khebez Arabi (here).
