Doalnara Organic Farm

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Egyptian Spinach Omelet
 

 

This omelet is cooked open-faced, like a frittata. The flavors are brunch-friendly, and could even make a nice light dinner, served with some fresh flatbreads and herbs from your garden.

12  ounces fresh baby spinachEgytian Spinach Omelet 

2  tablespoons canola oil or 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 vegetable oil 

1 (15  ounce) can chickpeas, rinsed and drained
 

 

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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