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In a large bowl, whisk together the eggs, flour, baking powder, 7 spice, salt and pepper until well combined. Fold in the cilantro, green onions and mint.
Heat 1 teaspoon olive oil in a large 8-inch non-stick skillet over medium heat. Measure ½ cup of the omelette mixture and pour into the heated skillet. Cook until the eggs are set and golden brown, about 2-3 minutes, then flip and cook for an additional 2-3 minutes.
Place a spatula under the omelette, fold over in half and transfer to a serving platter. Continue with the remaining oil and omelette batter. Makes 8 omelettes.
Serve the Ejjeh immediately on its own or with yogurt and pita bread