Ingredients with Measurements:
- 6 eggs
- 1/2 cup crumbled feta cheese
- 2 cups fresh spinach leaves, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- 10-inch non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, feta cheese, spinach, parsley, dill, scallions, salt, and black pepper.
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 bottom is set.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the top is set and lightly golden.
6. Remove the skillet from the oven and let it cool for a few minutes.
7. Use a spatula to loosen the edges of the eggah from the skillet.
8. Slide the eggah onto a serving plate.
9. Cut into wedges and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Preheat the oven to 350°F.
Serving size:
- Serves 4
Nutritional information:
- Calories: 190
- Fat: 14g
- Protein: 12g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Sodium: 410mg
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or queso fresco.
- Spinach can be substituted with kale or Swiss chard.
- Parsley and dill can be substituted with other fresh herbs like basil or cilantro.
- Scallions can be substituted with red onions or shallots.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms or diced bell peppers for extra flavor and texture.
- Use different types of cheese like cheddar or mozzarella.
- Make mini eggahs in a muffin tin for a fun and portable version.
Tips and tricks:
- Make sure to chop the spinach leaves finely so they cook evenly.
- Use a non-stick skillet to prevent the eggah from sticking.
- Let the eggah cool for a few minutes before cutting into wedges to prevent it from falling apart.
- Serve with a dollop of Greek yogurt or sour cream on top for added creaminess.
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 warmed through.
Presentation ideas:
- Garnish with fresh herbs or sliced scallions for a pop of color.
- Serve on a bed of mixed greens for a light and refreshing meal.
- Cut into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs
- Sliced scallions
- Greek yogurt or sour cream
Pairings:
- Serve with a side of roasted potatoes or sweet potato fries.
- Pair with a simple green salad dressed with lemon vinaigrette.
- Serve with a side of fresh fruit like sliced strawberries or melon.
Suggested side dishes:
- Roasted potatoes
- Sweet potato fries
- Simple green salad
- Fresh fruit
Troubleshooting advice:
- If the eggah is not cooked through in the oven, bake for an additional 5-7 minutes until set.
- If the eggah sticks to the skillet, use a spatula to loosen the edges before transferring to a serving plate.
Food safety advice:
- Make sure to cook the eggah to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover eggah in the refrigerator within 2 hours of cooking.
Food history:
- Eggah is a traditional Middle Eastern dish that is similar to a frittata or omelette.
Flavor profiles:
- The combination of spinach, feta cheese, and fresh herbs gives this eggah a savory and slightly tangy flavor.
Serving suggestions:
- Serve for breakfast, brunch, or a light lunch or dinner.
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