Eggah (Egyptian Herb and Vegetable Frittata)

Eggah is Egypt’s answer to the frittata, a thick baked egg dish loaded with fresh herbs and vegetables and sliced into wedges like a cake. It is a common breakfast or light lunch, eaten warm or at room temperature with flatbread. This version leans on parsley, dill, and leeks for a bright, herby flavor.

Ingredients

• 8 large eggs
• 1 cup finely chopped leeks (white and light green parts)
• 1 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided

Instructions

1. Prep the vegetables
   Rinse the chopped leeks well to remove any grit, then pat dry.
2. Saute the leeks
   Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat and cook the leeks for 5 minutes, until softened. Let cool slightly.
3. Mix the batter
   In a large bowl, whisk the eggs, then stir in the parsley, dill, garlic, flour, coriander, salt, pepper, and cooked leeks.
4. Heat the pan
   Wipe out the skillet, add the remaining olive oil, and heat over medium until shimmering.
5. Cook the base
   Pour in the egg mixture, spreading it evenly. Cook undisturbed for 4-5 minutes until the edges set.
6. Finish in the oven
   Transfer the skillet to a 375F (190C) oven and bake 12-15 minutes, until the center is just set and the top is lightly golden.
7. Rest and slice
   Let the eggah rest 5 minutes, then slide onto a board and cut into wedges.

It is just as good the next day, straight from the fridge or gently reheated.