- 10-12 large Swiss chard leaves, washed and trimmed
- One large onion finely chopped
- 6 eggs, beaten
- 2 tablespoons olive oil (or vegetable oil)
- Salt to taste
- Lemon wedges to serve
- Wash the leaves well, and then cut as much of the green away from the stems as possible. Cut the green leaves into smallish pieces and place in a medium bowl. Discard the stems or use in another recipe.
Heat a medium-sized frying pan over medium heat until hot, add a tablespoon of oil, heat until shimmering, add the onion and sauté until very soft and translucent about 6 minutes. Add the onions to the chopped Swiss chard leaves and mix well, add the eggs and season with salt. - Heat a crepe pan or use the same pan that you fried the onions in, over medium heat, once hot add ½ a tablespoon of oil, once the oil is shimmering, add half the swiss chard mixture to the hot pan and using the back of a spoon flatten into a large flat disk about 1cm (½ inch) thick. Lower heat and cook until set on the bottom and turning deep brown on the edges. Once set on the bottom, flip with a spatula or use a plate to help flip the ejeh over. Cook on the second side for a further 5-7 minutes, until cooked through.
- Serve warm or at room temperature by cutting into wedges and serving with fresh lemon wedges.
