Egyptian Spinach Omelet

== Description ==
== Ingredients ==
* 12 ounces fresh baby spinach
* 2 tablespoons canola or vegetable oil
* 2 medium onions, chopped
* 2 medium tomatoes, peeled and chopped
* salt
* fresh ground pepper
* 6 eggs
* ¼ teaspoon nutmeg
* 2 tablespoons canola or vegetable oil
* 1 (15 ounces) can chickpeas, rinsed and drained
== Directions ==
# 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.
Category:Chickpea Recipes
Category:Egyptian Snacks
Category:Omelet Recipes
Category:Recipes that need photos
Category:Spinach Recipes
Category:Tomato Recipes