Makhlama bil Sbenagh (Iraqi Spinach Omelet)

(4 servings)

  • 1 pound fresh spinach - chopped
  • 6 large eggs - beaten
  • 1 medium onion - chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh dill
  • 2 Tablespoons vegetable or canola oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
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.

Recipe number 1766. Submitted 6/10/2006.