Spinach Omelet (Makhlama bil Sbenagh)
This is another beautiful variation on the traditional Iraqi omelet, makhlama, normally cooked with meat.
Ingredients:
(Recipe makes 6 servings)
| 2 |
tablespoons oil |
| 1 |
medium onion, chopped |
| 1/2 |
teaspoon curry powder |
| 1/4 |
teaspoon turmeric |
| 1 |
pound chopped fresh spinach or one 10-ounce frozen chopped spinach. |
| 1/4 |
cup parsley, chopped |
| 1/4 |
cup fresh dill, chopped, or 1 tablespoon dried dill weed |
| 3/4 |
teaspoon salt |
| 1/4 |
teaspoon black pepper |
| 6 |
eggs |
| - |
Chili powder to taste |
|
Method:
| 1. In a big non-stick skillet heat oil and sauti onion with curry powder and turmeric, about 5 minutes. |
| 2. Add spinach, parsley, dill, salt and pepper. Stir gently until most of moisture evaporates. |
| 3. Level surface with the back of a spoon, and make six indentations. Break eggs into dents. You may leave eggs whole, sunny-side-up, or zigzag surface with a knife to break yolks and let them mingle slightly with the whites. |
| 4. Lower heat to low, and let eggs cook slowly, covered, until they are just set, about 5 minutes. Do not overcook, otherwise eggs will develop a leathery texture. |
| Oven Cooking |
| Simply transfer spinach mixture to a greased baking pan, big enough to spread in about 1/2-inch layer. Then add eggs as described above, and bake in a preheated oven at 400 degrees F. until set, about 10 minutes. No need to cover. |
|
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