Ejja – Libyan Frittata

July 10, 2022mayurisjikoni

Event: Sunday Funday

Theme: Libyan Food

Recipe: Ejja – Libyan Frittata

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.

Sunday Funday

By the way, Sunday Funday is a group of Food Bloggers. Every Sunday we  share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.



Theme: Libyan Food

This week Amy who blogs at Amy’s Cooking Adventures suggested we explore food from Libya in conjunction with Eat The World. Quite often we forget to explore lesser known cuisines. Personally, I would have never thought of looking into Libya to cook something different. Have looked up food from Egypt and Morocco as they are quite popular tourist destinations. Libya doesn’t figure anywhere near that.


I nearly opted out of this theme as I was busy with a family wedding. However, upon exploring the cuisine, I just couldn’t resist. Also, Renu and I were chatting and she asked if I was participating. When I said no, she responded “am sure you have a kaak recipe,” and I said no. That got me searching on the internet. Next on my list to try out is Libyan Kaak.

Libyan Cuisine

This Cuisine is largely influenced by the Mediterranean, Berber and North African Cuisines. This means that you will find  that shakshuka is enjoyed as a breakfast dish in Libya just like other Mediterranean countries. Also, Libya was a former Italian Colony, therefore landing its influence towards the cuisine. Pasta is cooked with flavours of North African Cuisine.

Check Out Libyan Food Recipes Cooked By Members Of Sunday Funday

Ejja – Libyan Frittata

My search for vegetarian Libyan dish took me to this blog Libyan Food where I stumbled upon this interesting frittata recipe. Tried it out and we loved the flavours. Next time will be making ftat misrati to go with the frittata. You can also serve with some soup. The recipe on Libyan Food serves 6, but I wanted a reciep for 4. Therefore, have not followed the recipe down to the T.  Mine has more herbs, a bit more potatoes.

Some More Breakfast Egg Recipes On My Blog

Egg Bhurji/Anda Bhurji is scrambled eggs with spices. Tomatoes, onion, garlic, ginger, chilli and spices transforms  plain scrambled eggs into a hot breakfast treat that can be enjoyed with some bread, roti or paratha.
Check out this recipe
Zege/Chipsi Mayai is an unusual omelette which is not only tasty but its a meal on its own.Chips or French Fries are added to the omelette.
Check out this recipe
Huevos Rancheros - Mexican Style Breakfast is a wholesome, filling, typical breakfast served at Mexican Farms. It basically eggs served on a corn tortilla, with refried beans or rice and a salsa. It is also known as Ranchers' Eggs.
Check out this recipe

Shakshuka – my favourite.

Tomato Omelette – an Armenian Specialty

Ingredients Required For Ejja – Libyan Frittata

  • Eggs – I have used 3 large eggs.
  • Potato – peeled and cut into small cubes.
  • Tomato – finely chopped.
  • Chilli – I used jalapeno and also added paprika. Remove the seeds and rib of the chilli you use to reduce the heat.
  • Onion – remove the dry skin. Chop finely.
  • Fresh Parsley – chopped.
  • Fresh Coriander/Cilantro – chopped.
  • Spring Onion – chopped, both the white and green part.
  • Milk
  • Bread Crumbs
  • Flour – I have used all purpose flour.
  • Baking Powder
  • Salt – add according to your taste.
  • Pepper Powder – add according to your taste.
  • Olive Oil





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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Light Meal
Cuisine Libyan
Servings 4


  • 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
  • tbsp all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt divided
  • ½ tsp pepper powder
  • 1-2 tbsp olive oil


  • 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.


  • 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.
Keyword ejja recipe, ejja, Libyan omelet., libyan frittata recipe

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  • Wendy Klik

    July 10, 2022 at 9:37 am

    That’s a gorgeous plate of food Mayuri. My stomach grumbled.

    1. mayurisjikoni

      July 14, 2022 at 8:57 pm

      Thanks Wendy, hope you get a chance to try out the recipe.

  • Amy’s Cooking Adventures

    July 10, 2022 at 10:57 am

    Looks delicious – I love the addition of the potato

    1. mayurisjikoni

      July 14, 2022 at 8:56 pm

      Amy, we too loved the addition of potato. Can easily enjoy it on its own without some bread.

  • Karen’s Kitchen Stories

    July 10, 2022 at 1:38 pm

    So many fresh ingredients in that frittata!

    1. mayurisjikoni

      July 14, 2022 at 8:56 pm

      Thank you so much Karen, it adds to the flavour.

  • Sue Lau

    July 10, 2022 at 6:11 pm

    5 stars
    I have had similar herb omelets for a dinner option and it is great, especially in summer.

    1. mayurisjikoni

      July 14, 2022 at 8:55 pm

      Thanks Sue, I agree with you, makes a perfect dinner option.

  • Archana

    August 1, 2022 at 1:32 am

    5 stars
    Wow! That sure is a wonderful Ejja. Made it for our breakfast today and now I don’t need lunch.

    1. mayurisjikoni

      August 3, 2022 at 2:40 pm

      Thanks Archana, you’re so right, Ejja is so filling that one doesn’t need lunch. That is why I prefer to make this as a brunch dish.

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