Iranian Spinach
A savory Iranian spinach and egg dish with fragrant onions and a hint of cheese, perfect for breakfast or light meals, offering vibrant flavors and hearty texture.
Ingredients
Instructions
- Pour vegetable oil into a skillet.
- Saute diced onion until translucent.
- Drain spinach, squeezing out excess liquid.
- In a bowl, beat eggs and mix with salt, pepper, spinach, and onion.
- Add flour to the mixture to thicken.
- Pour the mixture into the skillet with remaining oil.
- Spread evenly and cook slowly on one side until set.
- Flip and cook the other side until golden brown.
- Sprinkle with Parmesan cheese before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff before folding them into the mixture. If you don't have canned spinach, you can use fresh spinach, sautéed until wilted and chopped. Adding a pinch of nutmeg can enhance the flavor, and feel free to swap Parmesan for feta for a different twist. This dish is also versatile; try adding cooked mushrooms or bell peppers for extra flavor.
Serving Suggestions
Serve this Iranian Spinach warm as a main dish or alongside a fresh salad for a light meal. It pairs beautifully with Creamy Relish Spread for a delightful contrast. For a complete dinner, consider serving with rice or flatbread. This dish can also be enjoyed at room temperature, making it a great option for picnics or potlucks.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat until warmed through, or microwave in short intervals, covered, to maintain moisture. Avoid reheating multiple times to preserve texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Iranian Spinach contains roughly 63 calories, with 1g protein, 12g carbohydrates, and 2g fat. It is an excellent source of vitamin C (23% of the Daily Value) and calcium (22% of the Daily Value). Note that it is relatively high in sodium, at 2275mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of canned?
Yes, fresh spinach can be used in this recipe. You'll need about 10 ounces of fresh spinach. Sauté it until wilted, then chop and proceed with the recipe as directed. Fresh spinach provides a vibrant flavor and texture.
How can I make this dish vegetarian-friendly?
This recipe is already vegetarian, but you can enhance it by adding more vegetables such as diced bell peppers, mushrooms, or zucchini. Just sauté them with the onions before adding the spinach and eggs for added flavor and nutrition.
What can I serve as a side with this dish?
This Iranian Spinach pairs well with a simple cucumber and tomato salad or a dollop of yogurt on the side. You could also serve it with pita bread or rice to round out the meal and soak up any extra flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).