Sumac and Spinach Omelet

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Sumac and Spinach Omelet

By: Noor H. Salem, contributing columnist

Last week we talked about the remarkable health benefits found in the sumac spice. I shared tips on how to add it to your meals, and below is one of my latest favorite: my brother’s unique sumac and spinach omelet. It has a mouth-watering tangy taste, and the subtle presence of spinach helps balance it. I advise that you don’t add any salt to this omelet, as the sumac does an amazing job replacing it, without omitting any flavor. I enjoy adding a dash of ginger, black pepper, and rosemary for their delicious flavor blast and notable health benefits.

This omelet would make a wonderful breakfast; it’s extremely high in protein, healthy fats, and antioxidants. It’ll provide your body with a boost of vitamins and dietary fiber from the spinach, giving you energy to be productive during the day. Feel free to swap out the spices (except the sumac, of course) for those of your preference. I enjoy making this with chopped kale or Swiss chard at times, instead of baby spinach. Frankly, my brother uses more than 3 tablespoons of sumac in his omelet, but I’ve decided to reduce the amount for a lighter taste.

Ingredients:

1 big handful organic baby spinach, chopped

¼ small red onion

2 tablespoons extra virgin olive oil, coconut oil, or organic butter

3 organic pasture-raised eggs

2-3 tablespoons sumac spice (based on your taste preference)

½ teaspoon black pepper, freshly ground

1/4 teaspoon rosemary, ground

¼ teaspoon ginger, ground

Directions:

  1. Place the oil/butter and onion in a small skillet and allow the onion to caramelize on medium-high heat, for about 5 minutes.
  2. Add the spinach; stir a bit to mix. Cook for 1-2 minutes.
  3. In a small bowl, beat the eggs, half the portion of sumac, and remaining spices.
  4. Add the eggs to the skillet, slightly stir to incorporate.
  5. Allow to cook on one side; fold the omelet and lower the heat. It should cook thoroughly.
  6. Transfer to a serving platter and top with the remaining sumac. Side it with fresh spinach and avocados for a healthy breakfast.

Noor H. Salem is an author, speaker, and Certified Integrative Nutrition Health Coach, from Michigan. Noor works with clients in better understanding their bodies and healing with natural foods through her wellness practice, Holistic Noortrition. She presents various workshops, school lectures, group coaching classes, and community lectures on the topic of holistic health. Noor recently published her book, Sunnah Superfoods, a culmination of life-changing recipes and remedies, with a foreword by Dr. Waleed Basyouni. Her book consists of prophetic hadith, modern research, and delicious recipes, and is in the process of being translated into other languages.

 

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