The Ejjeh Sandwich is the Lebanese herb omelette built into bread, and it is the parent form the other ejjeh sandwiches branch off from. Ejjeh is the Levantine flat omelette: eggs carrying a heavy load of green, fried thin rather than folded soft. The angle is the herb-to-egg ratio. This is closer to a fried herb cake bound with egg than to an egg dish flecked with herbs, and it works when the parsley, mint, and onion read as the main event with the egg as the binder.
The omelette is everything else's foundation. Eggs are beaten with a large quantity of chopped flat-leaf parsley, fresh mint, and finely diced or grated onion, seasoned with salt and often a little allspice or seven-spice, and sometimes loosened with a spoonful of flour so it firms into a clean disc. It is fried flat in a hot pan, the surface browning while the inside sets just through, then lifted out firm enough to fold or roll. It goes into Arabic flatbread or a split baguette-style roll. The dressing stays restrained because the omelette already carries the flavor: tomato slices, sometimes raw onion or a pickled cucumber, frequently a smear of toum or a squeeze of lemon, occasionally a sprinkle of sumac for an extra sour edge. Good execution loads the batter with enough herb that a bite is unmistakably green and oniony, cooks the egg through without drying it, and uses bread fresh enough to wrap without splitting. Sloppy execution thins the herbs until it is just an under-seasoned omelette, overcooks the disc to rubber, or floods it with garlic sauce until everything tastes only of toum.
It varies mostly by what joins the herbs and by temperature. The cleanest version is parsley, mint, onion, egg, eaten warm off the pan or cold from a lunchbox. Add grated zucchini and it becomes ejjeh koussa; strip it down and it reads as ejjeh bayd, the plain egg one. Some cooks work in a little cheese, chili, or chopped tomato; others hold the line at the three herbs. Across all of them the structure is the same: a flat, herb-dense omelette, fried until set, folded into bread with a light, sour-leaning dressing, the greens and onion doing the heavy lifting and the egg holding it together.