Egyptian Spinach Omelet

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
 * 1/4 	 teaspoon nutmeg
 * 2 	 tablespoons canola or vegetable oil
 * 1 (15.00 ounces) can Chickpeas, rinsed and drained

Directions

 * 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.