Makhlama bil Sbenagh (Iraqi Spinach Omelet)
(4 servings) Printable Version
Add spinach, parsley, dill, salt and pepper. Stir occasionally until spinach has cooked down to a 1/4 of it's size - a couple minutes.
Press down and flatten mixture in the skillet with the back of a spatuala. Pour beaten egg on top and cover. When egg is nearly set, flip the omelet and cook the top side for 30 to 45 seconds until completely set.
Cut into wedges and serve.
A very flavorful omelet. Notice all the great spices. This is just a slight modification on an authentic Iraqi recipe.
Mr Breakfast would like to thank Bennett for this recipe.
Recipe number 1766. Submitted 6/10/2006.
Comments About This Recipe
What do you think of Makhlama bil Sbenagh (Iraqi Spinach Omelet)?
Overall Average Rating =(out of 5)
Based on 4 votes.
Delicious & nutritious breakfast.
Comment submitted: 11/23/2009 (#9083)
From elmo123 (Team Breakfast Member)
I like this dish but it doesn't look as good as it tastes.
Comment submitted: 11/1/2009 (#8948)
From kkeppler (Team Breakfast Member)
This was fantastic and unique. Although, we did cut the amount of all of the seasonings in half. I'd recommend doing that as ours seemed perfect. Thanks for an interesting new recipe.
Comment submitted: 1/27/2009 (#7464)
From samira (Team Breakfast Member)
Very good and nutritious.
Comment submitted: 2/19/2007 (#1571)
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