Egyptian Spinach Omelet
A dish of chickpeas, spinach and tomatoes, seasoned with nutmeg and cooked in a pan. It's finished with canned chickpeas.
40 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
Rinse and drain spinach; squeeze out excess water. Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
- 2
Remove from heat and drain in colander. Remove all excess water. Heat oil in large cast-iron skillet or other ovenproof skillet.
- 3
Add chopped onions and cook until tender and lightly golden. Add tomatoes to skillet; season to taste with salt and pepper.
- 4
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.
- 5
Add nutmeg to flavor the eggs, stirring well. Add tomato mixture and spinach to beaten eggs and mix well.
- 6
Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in. Top with canned chickpeas.
- 7
Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
- 8
It should be firm and lightly browned when it is done. Cut into slices and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
