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
 * ¼ teaspoon nutmeg
 * 2 tablespoons canola or vegetable oil
 * 1 (15 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.