Claudia Roden

Spinach omelette

Eggah Bel Sabaneh

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

Almost every kind of vegetable is cooked with eggs, and spinach is especially popular. Many families have this kind of omelette in the refrigerator ready for an impromptu snack, or a packed lunch for children at school, or husbands at work. This is an Egyptian version.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, chopped
  • 500 g (

Method

Heat the oil in a large frying pan and cook the onion until golden. Squeeze the water, out of the spinach leaves with your hands. Shred or leave them whole and add to the pan.

Stir in the nutmeg and tomatoes and salt and pepper to taste and cook until the spinach crumples. Add the chick-peas if you want a more substantial dish.

Pour in the eggs and mixs gently. Cook, covered, ov