Egyptian Spinach Omelet - cooking recipe

Ingredients

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

Preparation

Rinse and drain spinach; squeeze out excess water.
Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
Remove from heat and drain in colander.
Remove all excess water.
Heat oil in large cast-iron skillet or other ovenproof skillet.
Add chopped onions and cook until tender and lightly golden.
Add tomatoes to skillet; season to taste with salt and pepper.
Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
Preheat broiler.
Beat eggs lightly in bowl; season to taste with salt and pepper.
Add nutmeg to flavor the eggs, stirring well.
Add tomato mixture and spinach to beaten eggs and mix well.
Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
Top with canned chickpeas.
Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
It should be firm and lightly browned when it is done.
Cut into slices and serve.