Total Time
40mins
Prep 10 mins
Cook 30 mins

This omelet is cooked open-faced, like a frittata. The flavors are brunch-friendly, and could even make a nice light dinner, served with some fresh flatbreads and herbs from your garden.

Ingredients Nutrition

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.
Most Helpful

Pretty good taste. It has a different texture than we are used to that wasn't liked much though. I used extra virgin olive oil to be healthier, sea salt, allspice to taste in place of nutmeg because we do not consume intoxicants, plus the rest of the ingredients. Made for WELCOME TO EGYPT!

UmmBinat May 02, 2012

There was some baby spinach in the fridge that needed to be used up so I decided to make this omelet for brunch. I cut the recipe down to use only 2 eggs. I think I used too many chickpeas but since I love chickpeas that's ok. Thanks for a healthy and filling brunch. Made for ZWT6 Ssassy's

Dreamer in Ontario June 08, 2010