Egyptian Spinach Omelet Recipes

SPINACH OMELETTE

Steps:

• Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
• Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
• Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
• Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.

EGYPTIAN SPINACH OMELET

Steps:

• 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.

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes.
• Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

CLASSIC EGYPTIAN OMELETTE

Steps:

• Skin and slice the tomatoes.
• Finely chop the onion and lightly fry in the butter in a large frying pan.
• Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
• Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
• Turn and cook on reverse side.

SPINACH AND GARLIC OMELET

Steps:

• Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.