In a large non-stick skillet over medium heat, saute onion in oil with curry powder and turmeric until onion is translucent and tender - about 5 minutes.
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.
Latest Breakfast Lover Comments for Makhlama bil Sbenagh (Iraqi Spinach Omelet)
Overall Average Rating = 5 (out of 5)
By elmo123 (Team Breakfast Member)
Recipe Rating (out of 5):
I like this dish but it doesn't look as good as it tastes.
Comment submitted: 11/1/2009 (#8948)
By kkeppler (Team Breakfast Member)
Recipe Rating (out of 5):
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.
