Ejja – Libyan Frittata
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.
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.
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 from Mayuri’s Jikoni
- Libyan Harissa Paste from Cook with Renu
- Libyan Lamb Stew with White Beans and Spinach from Karen’s Kitchen Stories
- Macroona Imbakbaka (Libyan Minestrone) from Amy’s Cooking Adventures
- Maghreb Chicken and Vegetable Stew from Palatable Pastime
- Mbakbaka (Spicy Libyan Pasta) from Culinary Adventures with Camilla
- Libyan Cheese Dip from A Day in the Life on the Farm
- Pilpelchuma – Libyan Chili Paste from Food Lust People Love
- Sharba Libiya – Libyan Mint and Lamb Soup from Pandemonium Noshery
- Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives from Sneha’s Recipe
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
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.
- 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
- 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
- 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.
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