Egyptian Spinach Omelet Recipe

Name: Egyptian Spinach Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rinse and drain spinach; squeeze out excess water.
2
Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
3
Remove from heat and drain in colander.
4
Remove all excess water.
5
Heat oil in large cast-iron skillet or other ovenproof skillet.
6
Add chopped onions and cook until tender and lightly golden.
7
Add tomatoes to skillet; season to taste with salt and pepper.
8
Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
9
Preheat broiler.
10
Beat eggs lightly in bowl; season to taste with salt and pepper.
11
Add nutmeg to flavor the eggs, stirring well.
12
Add tomato mixture and spinach to beaten eggs and mix well.
13
Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
14
Top with canned chickpeas.
15
Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
16
It should be firm and lightly browned when it is done.
17
Cut into slices and serve.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces fresh Baby Spinach, 2 tablespoons canola oil or 2 tablespoons vegetable oil, 2 medium onions, chopped, 2 medium tomatoes, peeled and chopped, and more.

Yes, Egyptian Spinach Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egyptian Spinach Omelet

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