Ejjet Sbanikh B'il Fuhrun, Baked Spinach and Cheese Omelet **RECIPE**

I’ve often reflected on my love of fresh vegetables. I can surely attribute it to my upbringing in a Syrian household.

One of my fondest memories is that of walking with my grandmother to the local produce market to pick the day’s fresh vegetables, the starter for her menu. As a youngster, I’d try to offer my pick to her and she’d smile and refuse it, going on to choose the right one. As I got older, I would be so happy when she accepted one of my choices. You see, I was learning, even at a young age, what to look for in a fresh vegetable. 

Spinach was one of her favorite ingredients and there are several recipes in the cookbook highlighting this healthy and delicious green. After I started my own household, those vegetables were an integral part of my own daily cooking as well. 

EJJET SBANIKH B’IL FUHRUN
BAKED SPINACH AND CHEESE OMELET

6 OZ.  BABY SPINACH LEAVES, FRESH

5 EGGS, BEATEN

1/2 CUP FINELY CHOPPED RED SPANISH ONION

1 TEASPOON MINCED GARLIC

1/2 TEASPOON SALT AND PEPPER TO TASTE

1/4 TEASPOON GROUND CORIANDER

1 CUP SHREDDED CHEESE BLEND (FAVORITE VARIETY)

1 CUP SHREDDED MONTEREY JACK/CHEDDAR BLEND

1/2 CUP FETA CHEESE PLAIN OR WITH MEDITERRANEAN HERBS

DASH ALEPPO PEPPER (OPTIONAL)

GREASE AN OVAL OR SQUARE PAN OR PIE PLATE, ABOUT 9 INCHES IN SIZE.

PREHEAT THE OVEN TO 350 DEGREES.

MIX THE EGGS, ONIONS, GARLIC, SALT, PEPPER, CORIANDER AND CHEESES TOGETHER.  ADD THE RAW FRESH SPINACH LEAVES AND BLEND WELL.

SPOON INTO THE BAKING PAN.  COVER WITH FOIL AND BAKE ABOUT 20 MINUTES. THEN UNCOVER AND BAKE FOR ANOTHER 15 MINUTES UNTIL BROWNED ON THE EDGES AND COOKED THROUGH. 

SLICE AND SERVE WITH A DASH OF ALEPPO PEPPER, IF PREFERRED.