Spinach Omelet (Makhlama bil Sbenagh)
|
| |
| |
| this is a beautiful variation on the traditional iraqi omelet, |
| makhlama, normally cooked with meat. |
| (makes 6 servings) |
| |
| 2 Tbsp | oil |
| 1 medium | onion, chopped |
| 1/2 tsp | curry powder |
| 1/4 tsp | turmeric |
| 1 lb. | 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 tsp | salt |
| 1/4 tsp | black pepper |
| 6 | eggs |
| | chili powder to taste |
| |
| in a big non-stick skillet heat oil and sauti onion with curry |
| powder and turmeric, about 5 minutes. |
| add spinach, parsley, dill, salt and pepper. stir gently until most |
| of moisture evaporates. |
| 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. |
| 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. |
| or it can be cooked in the oven. 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. |
| |
| |
| -- |
| (ID: 1473) Mirror: rec.food.recipes: Fri, Sep 2, 2005 |