Spinach Omelet (Makhlama bil Sbenagh)

This is a beautiful variation on the traditional Iraqi omelet,
makhlama, normally cooked with meat.
(Makes 6 servings)

2 tablespoons oil
1 medium onion, chopped
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1 pound chopped fresh spinach or one 10-ounce frozen chopped spinach.
1/4 cup parsley, chopped
1/4 cup fresh dill, chopped, or 1 tablespoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon black pepper
6 eggs
Chili powder to taste

In a big non-stick skillet heat oil and sauti onion with curry
powder and turmeric, about 5 minutes.
Add spinach, parsley, dill, salt and pepper. Stir gently until most
of moisture evaporates.
Level surface with the back of a spoon, and make six indentations.
Break eggs into dents. You may leave eggs whole, sunny-side-up, or
zigzag surface with a knife to break yolks and let them mingle
slightly with the whites.
Lower heat to low, and let eggs cook slowly, covered, until they
are just set, about 5 minutes. Do not overcook, otherwise eggs will
develop a leathery texture.
Or it can be cooked in the oven. Simply transfer spinach mixture to a
greased baking pan, big enough to spread in about 1/2-inch layer. Then
add eggs as described above, and bake in a preheated oven at 400
degrees F. until set, about 10 minutes. No need to cover.


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