Dill or “Shoumar” grows in every garden early spring in Lebanon. It is a tender, aromatic, and very healthy herb. Usually I use dill with fish, especially with fresh salmon, but today I used it to make a Lebanese frittata called “Ejjet Shoumar”. This frittata is delicious and moreish and it is very suitable for the lent season. The benefits of dill are many; dill reduces cholesterol and depression. It provides a source of energy and aids in digestion. To read more about the benefits of dill, check this link.


Preparation time: 15 minutes/Cooking time: 20 minutes

Servings: 12-15 omelets

- 2-3 tbsp. vegetable oil (I use canola oil)
- 3-4 green onions, finely chopped
- 1-1 ½ cups of chopped fresh dill
- 1 tsp salt
- Freshly ground black pepper
- Freshly grated nutmeg
- 8-10 eggs
- 2 tbsp. milk (or any other milk substitute like soy milk) for a dairy-free recipe
- 2 tbsp. corn flour (corn starch)
- ½ tsp baking powder


  1. Put the oil in a frying pan on the heat and add the chopped green onions and ½ tsp salt.
  2. Mix well until the onions are translucent and soft.
  3. Add the dill and stir for 2-3 minutes.
  4. Put aside until cool.
  5. Meanwhile, crack the eggs in a mixing bowl and add milk, the remaining salt, black pepper, grated nutmeg, baking powder, and corn flour.
  6. Beat well with a hand whisk.
  7. Add the cooked onions and dill, and mix well.
  8. You can use a small frying pan for individual omelets or a big pan to make three or four omelets at the same time.
  9. Oil the pan and pour around ¼ cup of the batter.
  10. Cook well on one side and then flip to the other side until well-cooked.
  11. Serve the omelets warm or cold with salad and lemon wedges.