Eggah (Egyptian Herb Omelet Cake)
Local name: عجة
In short: A thick, fluffy omelet cake of eggs, parsley, cilantro, dill and scallions, set in the oven until golden and cut into wedges. Good hot or cold. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 265 kcal
Eggah is Egypt's thick, sliceable omelet, closer to a frittata than to a folded French omelet. Eggs are beaten with a spoonful of flour and a generous pile of parsley, cilantro, dill and scallions, then cooked until puffed and golden. It makes an easy breakfast or light dinner, packs well for picnics, and is just as good cold in a sandwich.
Instructions
- Heat the oven to 180°C (350°F). Whisk the eggs in a large bowl until fully blended and slightly frothy.
- Whisk in the flour, baking powder, cumin, coriander, salt and pepper until no lumps remain. Stir in the herbs, scallions and onion.
- Heat the oil in a 24 cm (9 1/2 in) ovenproof nonstick pan over medium heat until it shimmers. Pour in the egg mixture and cook for 4 to 5 minutes, until the edges set.
- Transfer the pan to the oven and bake for 15 to 20 minutes, until puffed, golden and set in the center. A knife pushed into the middle should come out clean.
- Cool for 5 minutes, then run a spatula around the edge and slide the eggah onto a board. Cut into wedges and serve warm or cold.
Tips
- Chop the herbs very finely, because large pieces make the cake crumble. Pat wet herbs dry first, since extra moisture makes the eggah watery.
- Heat the oil in the pan before pouring in the eggs for a crisper golden base. A nonstick pan makes it easy to slide out.
Questions and answers
What is the difference between eggah and a frittata?
They are close cousins. Egyptian eggah usually includes a little flour or baking powder for lift and is packed with fresh herbs, while many frittatas rely on cheese and vegetables.
Can I make eggah ahead of time?
Yes. Cool it completely and keep it in the fridge for up to 3 days. It is good cold, or reheated in a 160°C (325°F) oven for 10 minutes.
Can I add other ingredients?
Cooked potato, minced meat, leeks or spinach are common additions. Cook any raw vegetables first and let them cool, so they do not make the eggs watery.
How long does it take to make Eggah (Egyptian Herb Omelet Cake)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Eggah (Egyptian Herb Omelet Cake)?
About 265 kcal per serving, with 14 g of protein, 11 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 11 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
