Here is a simple Egyptian omelet with a pleasant texture, to serve as a snack.

　　

Ingredients

serves 6

　　1 pound spinach, fresh or frozen

　　6 eggs

　　Salt and pepper

　　Pinch of nutmeg

　　A 15-ounce can chickpeas, drained (optional)

　　1 1/2 tablespoons butter or vegetable oil

　　

Step 1

Wash the fresh spinach thoroughly and drain it. Put it in a pan with no added water and the lid on, and cook over low heat until the leaves crumple to a soft mass. Drain and press the excess water out. Some people chop the leaves, but I don’t. If you are using frozen spinach, allow to defrost, and press the water out.

　　

Step 2

Beat the eggs lightly with the spinach. Mix well, adding salt, pepper, and nutmeg, and the drained chickpeas if you like. Heat the butter or oil in a preferably nonstick skillet and pour in the egg mixture. Cook, covered, over low heat until the bottom sets. Then put under the broiler and cook until the top is firm and lightly browned.

　　

Step 3

Serve hot or cold.

　　

Variation

Step 4

Add 3 peeled and chopped tomatoes, sautéed in a little oil with 2 or 3 crushed garlic cloves.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf