Egyptian Spinach Omelet
Elevate your breakfast or brunch with the vibrant and nutritious Egyptian Spinach Omelet! This hearty dish combines fluffy, perfectly seasoned eggs with the earthy goodness of fresh spinach, aromatic sautéed onions, and a medley of fresh herbs like parsley and dill. Infused with bold Middle Eastern flavors from ground cumin and coriander, this recipe offers a delightful twist on the classic omelet. Cooked in olive oil for a golden, tender finish, it's an ideal vegetarian option that pairs beautifully with warm pita bread or a refreshing side salad. Ready in just 30 minutes, this protein-packed dish is perfect for a wholesome meal any time of day!
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Recipe Information
Ingredients
- 6 large eggs
- 100 grams fresh spinach
- 1 medium onion
- 2 cloves garlic cloves
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 15 grams fresh parsley
- 15 grams fresh dill
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Wash the spinach thoroughly and chop it into small pieces. Set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large mixing bowl, crack all the eggs and whisk them until well blended. Stir in the ground cumin, ground coriander, salt, and black pepper.
Finely chop the fresh parsley and dill. Add them to the eggs, mixing until evenly distributed.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the chopped spinach and cook for 2-3 minutes, allowing it to wilt slightly.
Remove the spinach, onion, and garlic mixture from the skillet and let it cool slightly. Once cooled, add it to the egg mixture and stir to combine.
Clean the skillet and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the egg mixture into the skillet, spreading it out evenly. Cover the skillet with a lid and cook for 8-10 minutes, or until the bottom is set and golden brown.
Using a spatula, gently loosen the edges of the omelet. Flip the omelet carefully or slide it onto a wide plate, invert the skillet over the plate, and flip to cook the other side for an additional 3-4 minutes.
Once fully cooked, remove the omelet from the skillet and allow it to cool slightly before slicing into wedges.
Serve warm with pita bread or a side salad for a complete meal.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 195 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
