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Egypt-Eggah bel Kharshouf/Kousa (Artichoke and Zucchini Omelet)


3 ea                              Artichokes, cleaned, blanched and medium diced

1ea                               Zucchini

2 cups                          Spinach, sautéed

1clove                          Garlic, minced

5 ea                              Eggs, whisked

3T                                Dill, chopped

2t                                 Lemon juice

2T                                Olive oil

Pinch                           Nutmeg

Tt                                 Salt

Tt                                 Pepper



  1. Slice and blanche the zucchini in salted water, cool and mash with a fork
  2. Sauté zucc  to brown and dry, season and reserve
  3. Heat ten inch non-stick pan and add olive oil
  4. Add garlic and cook for 1 minute
  5. Add artichokes, spinach, zucc, dill and lemon, season and cook 2 minutes
  6. Evenly distribute egg mixture over vegetables
  7.  Season and sprinkle nutmeg over the top
  8. Bake in oven till set
  9. Brown under boiler or invert to present “brown side”
  10. Slice into wedges and serve warm or room temperature

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