Omelette with Courgettes

Name: Omelette with Courgettes (Ijjeh)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Palestinian
Ingredients: 500 g (1 lb 2 oz) pulp of courgettes (zucchini); 500 g (1 lb 2 oz) pulp of courgettes (zucchini); 12 g (½ cup) chopped parsley; 1 small onion; 2 garlic cloves, peeled; 1¼ tsp salt; ⅓ tsp black pepper; ½ tsp ground allspice; A pinch of freshly grated nutmeg; ¼ tsp baking soda dissolved in 1 tbsp water; ¼ tsp baking soda dissolved in 1 tbsp water; 8 eggs, beaten; Olive oil, for frying

Ijjeh

Preparation info

Serves
8

Difficulty
Easy
Ready in
50 min

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2026

About

In a country that has survived great adversity, nothing is wasted, and this recipe makes use of the pulp of courgettes (zucchini) after they have been hollowed out for stuffing. It is a simple dish and goes very well with lentil soup. I like to include it in a brunch, especially when the local marrows are in season.

Ingredients

500 g (1 lb 2 oz) pulp of courgettes (zucchini)

Asia
Palestine
Brunch
Gluten-free
Vegetarian
Low carb
High protein
Keto
Low calorie

Method

Chop the pulp of the courgettes on a chopping board and transfer to a bowl. Finely chop the garlic and the onion and add to the marrow, along with the parsley. It is important to do all the chopping by hand to avoid a mushy texture; it also avoids loss of liquid from the vegetables.

Add the salt and pepper, spices, the dissolved baking soda and the beaten eggs to the bowl and stir well.