Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces fresh baby spinach
- 2 tablespoons canola or vegetable oil
- 2 medium onions, chopped
- 2 medium tomatoes, peeled and chopped
- salt
- fresh ground pepper
- 6 eggs
- 1/4 teaspoon nutmeg
- 2 tablespoons canola or vegetable oil
- 1 (15.00 ounces) can chickpeas, rinsed and drained
Directions
Rinse and drain spinach; squeeze out excess water.
Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
Remove from heat and drain in colander.
Remove all excess water.
Heat oil in large cast-iron skillet or other ovenproof skillet.
Add chopped onions and cook until tender and lightly golden.
Add tomatoes to skillet; season to taste with salt and pepper.
Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
Preheat broiler.
Beat eggs lightly in bowl; season to taste with salt and pepper.
Add nutmeg to flavor the eggs, stirring well.
Add tomato mixture and spinach to beaten eggs and mix well.
Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
Top with canned chickpeas.
Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
It should be firm and lightly browned when it is done.
Cut into slices and serve.
Category:Egyptian Recipes
Category:Egyptian Snacks