Ejjeh (eggah)

Instructions

1. Preheat the oven to 180 °C and heat the oil in an ovenproof frying pan.
2. Finely slice the onion and cook it for 5 minutes until translucent.
3. Chop the parsley, coriander and garlic, then add them to the onion to wilt for 2 minutes.
4. In a bowl, beat the eggs with the flour, baking powder, salt, pepper and cumin until smooth.
5. Pour the mixture over the vegetables in the pan and spread them evenly.
6. Bake for 20 to 25 minutes, until the top is set and golden and a knife comes out dry.
7. Let it cool slightly, cut into wedges and serve with pita bread.