Ingredients with Measurements:
- 6 eggs
- 1/2 cup chopped spinach
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 2 tbsp olive oil
Special equipment needed:
- Non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a bowl, whisk together eggs, salt, black pepper, cumin powder, coriander powder, and turmeric powder.
2. Heat olive oil in a non-stick frying pan over medium heat.
3. Add chopped onion and sauté for 2 minutes or until translucent.
4. Add chopped spinach and sauté for 2 minutes or until wilted.
5. Add chopped tomato, green bell pepper, red bell pepper, and yellow bell pepper. Sauté for 2 minutes or until vegetables are tender.
6. Pour the egg mixture over the vegetables in the frying pan.
7. Reduce heat to low and cook for 5-7 minutes or until the eggs are set.
8. Sprinkle chopped cilantro on top of the eggs.
9. Use a spatula to cut the eggs into pieces and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for sautéing vegetables and low heat for cooking eggs.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 220
Fat: 16g
Protein: 12g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 325mg
Substitutions for ingredients:
- You can substitute olive oil with any other cooking oil.
- You can use any other leafy green vegetable instead of spinach.
- You can use any other color of bell pepper or omit them altogether.
- You can use any other fresh herb instead of cilantro.
Variations:
- You can add cooked chicken or beef to the egg mixture for a heartier meal.
- You can add cheese to the egg mixture for a creamier texture.
- You can add hot sauce or chili flakes for a spicier flavor.
Tips and tricks:
- Make sure to whisk the eggs well to incorporate the spices evenly.
- Use a non-stick frying pan to prevent the eggs from sticking.
- Don't overcook the eggs to prevent them from becoming rubbery.
Storage instructions:
Store any leftover Baid Mutajjan with Spinach in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Baid Mutajjan with Spinach in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Baid Mutajjan with Spinach on a plate with a side of fresh fruit or toast.
Garnishes:
Garnish the Baid Mutajjan with Spinach with extra chopped cilantro or a sprinkle of paprika.
Pairings:
Pair the Baid Mutajjan with Spinach with a cup of hot tea or coffee.
Suggested side dishes:
Serve the Baid Mutajjan with Spinach with a side of fresh fruit or toast.
Troubleshooting advice:
- If the eggs are sticking to the frying pan, use a spatula to gently loosen them from the bottom of the pan.
- If the eggs are not setting, cover the frying pan with a lid and cook for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the eggs until they are fully set to prevent any risk of foodborne illness.
Food history:
Baid Mutajjan is a traditional Middle Eastern dish that is typically served for breakfast or brunch.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the combination of spices and vegetables.
Serving suggestions:
Serve the Baid Mutajjan with Spinach as a main dish for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian