Ijeh, the Arabic term for an omelette, epitomises simplicity and flavour in Middle Eastern cuisine. Traditionally, it’s a vibrant melange of finely chopped vegetables, often sautéed to perfection before being enveloped in a tender, fluffy egg mixture. This particular recipe for Mushroom and Spinach Ijeh brings a delightful twist to the classic, incorporating the earthy umami of mushrooms with the fresh, slightly sweet taste of spinach. It’s a testament to the dish’s adaptability and a favourite weekend creation by my husband, celebrated for its wonderful combination of flavours and its wholesome, comforting essence. Whether you’re seeking a nourishing start to your day, a light yet satisfying lunch, or a simple, delectable dinner, this Mushroom and Spinach Ijeh is a dish that promises not just nourishment but a delightful culinary experience.
Basic Ingredients for Ijeh (Mushroom and Spinach Omelette)
Mushroom and Spinach Omelette
Eggs: Serve as the base of the omelette, providing structure, flavour, and nutrients. They help bind the ingredients together and create a fluffy texture when cooked.
Onions: Add a natural sweetness and depth of flavour once caramelised, enhancing the overall taste profile of the dish.
Red Bell Pepper: Introduces a sweet, slightly tangy flavour and adds colour and vitamins to the dish.
Mushrooms: Offer an earthy flavour and a meaty texture, contributing umami to the omelette.
Baby Spinach: Brings a mild, slightly sweet flavour and is packed with nutrients, adding a fresh element and vibrant colour.
Soft Feta Cheese: Provides a creamy texture and a tangy, salty flavour that complements the other ingredients.
Unsalted Butter: Used for sautéing, it adds richness and helps caramelise the vegetables, enhancing their flavours.
Salt and Freshly Ground Black Pepper: Essential seasonings that enhance and balance the flavours of the dish.
Alternative Ingredients
Eggs: For a lower-cholesterol option, you can use egg whites or a liquid egg substitute.
Onions: Shallots or green onions can provide a milder or more distinct flavour than regular onions.
Red Bell Pepper: Yellow or green bell peppers can be substitutes, offering a slightly different flavour and colour profile.
Mushrooms: If you’re not a fan of mushrooms or have dietary restrictions, consider using zucchini or eggplant for a similar texture.
Baby Spinach: Arugula, kale, or Swiss chard can replace spinach, bringing unique taste and nutritional benefits.
Soft Feta Cheese: Goat cheese, ricotta, or even shredded mozzarella can be used as alternatives, depending on your preference for cheese texture and taste.
Unsalted Butter: For a dairy-free version, you can use olive oil, avocado oil, or coconut oil, which will also hint their intrinsic flavours to the dish.
Seasonings: To experiment with different flavour profiles, you can add herbs like dill, parsley, or basil or spices like paprika, turmeric, or cumin.
Preparation Tips for Ijeh (Mushroom and Spinach Omelette)
- Ingredient Prep: Slice the onions, bell peppers, and mushrooms uniformly to ensure even cooking. Wash and dry the baby spinach thoroughly to remove any dirt or moisture that could make the omelette soggy.
- Egg Mixture: Crack the eggs into a large bowl and beat them until the yolk and whites are fully combined. A well-beaten egg mixture will contribute to a fluffier omelette. Season the egg mixture with salt and pepper before adding it to the pan to ensure the seasoning is evenly distributed.
- Sautéing Vegetables: Melt the butter in the pan over medium heat to prevent burning. Add the onions first, as they take longer to caramelise. Once they’re translucent and slightly golden, add the bell peppers and mushrooms. Ensure the vegetables are cooked until they’re just soft. Overcooking can lead to a loss of texture and moisture, affecting the omelette’s consistency.
- Adding Spinach: Add the spinach last since it wilts quickly. Cook it just until it’s wilted to preserve its colour and nutrients.
- Combining Ingredients: Pour the beaten egg mixture over the sautéed vegetables in the pan, ensuring an even distribution. Let the eggs set slightly on the bottom, then gently stir to allow the uncooked eggs to flow underneath.
- Adding Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top before placing the omelette in the oven. Feta doesn’t melt like other cheeses but will soften, adding a creamy texture and tangy flavour.
- Oven Cooking: Preheat your oven as instructed. Cooking the omelette in a preheated oven ensures that it cooks evenly and achieves a desirable texture. Use an ovenproof pan to avoid any mishaps when transferring from the stovetop to the oven.
Serving Tips for Ijeh (Mushroom and Spinach Omelette)
- Serve the omelette hot, directly from the oven, for the best texture and flavour.
- Accompany with a side salad or fresh bread for a complete meal.
Storage Tips
- Store the leftover omelette in an airtight container in the refrigerator for up to 2 days.
- It’s best enjoyed fresh, as the texture and flavour diminish with time.
Ijeh (Mushroom and Spinach Omelette)
Ingredients
- 8 eggs
- 2 medium onions, thinly sliced
- 1 red bell pepper, chopped
- 220 g mushroom, thinly sliced
- 2 cups baby spinach
- ½ cup sofa feta cheese, crumbled
- 3 tbsp unsalted butter
- salt
- black pepper, freshly ground
Instructions
- Preheat oven at 200°C. In a large ovenproof pan, on medium heat, melt the butter and add the onions and sauté until they have lightly caramelised. Add the chopped bell peppers and mushrooms, and sauté until they have softened. Add the baby spinach, and sauté until they have wilted. Season with salt & pepper.
- In a large bowl, beat the eggs and season with salt and pepper. Pour the mixture over the sautéed vegetables and evenly sprinkle the feta cheese on top. Cover and place the pan in the oven and cook for 8–10 minutes until the eggs are done.
- Serve hot with crusty bread.
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