Egyptian Spinach Omelet
photo by Dreamer in Ontario
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 12 ounces fresh Baby Spinach
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 2 medium tomatoes, peeled and chopped
- salt
- fresh ground pepper
- 6 eggs
- 1⁄4 teaspoon nutmeg
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- 1 (15 ounce) can chickpeas, rinsed and drained
directions
- Rinse and drain spinach; squeeze out excess water.
- Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
- Remove from heat and drain in colander.
- Remove all excess water.
- Heat oil in large cast-iron skillet or other ovenproof skillet.
- Add chopped onions and cook until tender and lightly golden.
- Add tomatoes to skillet; season to taste with salt and pepper.
- Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
- Preheat broiler.
- Beat eggs lightly in bowl; season to taste with salt and pepper.
- Add nutmeg to flavor the eggs, stirring well.
- Add tomato mixture and spinach to beaten eggs and mix well.
- Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
- Top with canned chickpeas.
- Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
- It should be firm and lightly browned when it is done.
- Cut into slices and serve.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com