Ingredients with Measurements:
- 6 eggs
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped spinach
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
Step-by-step instructions:
1. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. Add the feta cheese, spinach, red onion, parsley, dill, and mint to the bowl and mix well.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges start to set.
5. Using a spatula, gently lift the edges of the egg mixture and let the uncooked eggs flow to the bottom of the skillet.
6. Continue cooking for another 5-7 minutes, or until the eggah is set and golden brown on the bottom.
7. Carefully flip the eggah over and cook for an additional 2-3 minutes on the other side.
8. Remove from heat and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 4g
Protein: 13g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or queso fresco.
- Spinach can be substituted with kale or arugula.
- Red onion can be substituted with shallots or scallions.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add cooked bacon or sausage for a meatier version.
- Use different types of cheese, such as cheddar or gouda.
- Add roasted red peppers or sun-dried tomatoes for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the eggah from sticking.
- Don't overcook the eggah, as it will become dry and tough.
- Let the eggah cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover eggah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover eggah in the microwave or oven until heated through.
Presentation ideas:
Serve the eggah on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs, sliced tomatoes, or olives.
Pairings:
Serve with a Greek salad or roasted vegetables.
Suggested side dishes:
Serve with pita bread or crusty bread.
Troubleshooting advice:
- If the eggah sticks to the skillet, use a spatula to gently loosen it from the bottom.
- If the eggah is too dry, add a splash of milk to the egg mixture before cooking.
Food safety advice:
Make sure to cook the eggah to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Eggah is a traditional Middle Eastern dish that is similar to a frittata or omelette.
Flavor profiles:
The eggah is savory and slightly tangy from the feta cheese, with a fresh herbaceous flavor from the parsley, dill, and mint.
Serving suggestions:
Serve the eggah for breakfast, brunch, or as a light lunch or dinner.
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Region: Greek