Mini Dill Omelets

Ijjie Shimra (ij-jee shim-ra)


Preparation info

  • About


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

The wonderful thing about these pillow-like omelets is that they are prepared using an egg ring so they are the perfect serving size. The basic recipe is with onion and dill, but they can also be prepared using zucchini, potato, or beef confit. The omelets are served slightly warm or at room temperature and are delicious with Pickled Turnips and warm pita bread.


For the Omelets

  • 6 large eggs, beaten
  • cups diced yellow onion (¼ inch)
  • 1 cup finely chopped dill; use threadlike leaves and tender stems
  • ¾ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 3 tablespoons flour
  • ¾ teaspoon baking soda
  • 1 cup olive oil (for frying)


    Prepare Ahead

    The omelets can be prepared up to 3 days in advance, and refrigerated. They can be frozen for several weeks. Freeze them uncovered on a plastic-lined baking sheet, then transfer to an airtight container. Reheat thawed omelets at 375°F for 8 to10 minutes, then serve as directed.