Egyptian Spinach Omelet Recipe #27156
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.
by Sue L
40 min | 10 min prep
SERVES 6
- 12 ounces fresh baby spinach
- 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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5 stars