Egyptian Spinach Omelet

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 ounces fresh baby spinach
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 medium tomatoes, peeled and chopped
• salt
• fresh ground pepper
• 6 eggs
• 1/4 teaspoon nutmeg
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 (15 ounce) can chickpeas, rinsed and drained

Recipe

• 1 rinse and drain spinach; squeeze out excess water.
• 2 place spinach in saucepan over medium heat; cover with lid and allow to wilt.
• 3 remove from heat and drain in colander.
• 4 remove all excess water.
• 5 heat oil in large cast-iron skillet or other ovenproof skillet.
• 6 add chopped onions and cook until tender and lightly golden.
• 7 add tomatoes to skillet; season to taste with salt and pepper.
• 8 cook for 12-15 minutes or until tomato is tender and liquid is reduced.
• 9 preheat broiler.
• 10 beat eggs lightly in bowl; season to taste with salt and pepper.
• 11 add nutmeg to flavor the eggs, stirring well.
• 12 add tomato mixture and spinach to beaten eggs and mix well.
• 13 heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
• 14 top with canned chickpeas.
• 15 cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
• 16 it should be firm and lightly browned when it is done.
• 17 cut into slices and serve.