Egyptian Spinach Omelet Recipes

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.

EGYPTIAN STYLE SPINACH (SABANEK)

Steps:

• Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
• Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
• Strain out meat and pour broth into a large bowl.
• In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
• Add tomato paste, all spices, and stir around until well coated.
• Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
• Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
• Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.

EGYPTIAN OMELET - EGGAH

Steps:

• PRE HEAT OVEN TO BROIL.
• IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
• SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
• MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
• IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
• Serve with salad and pita bread, you've got dinner!
• http://food4memories.com.

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.

EGYPTIAN FETA CHEESE OMELET ROLL

Steps:

• In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
• Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.