Egyptian Spinach Omelet

Sue Lau's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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
• ¼ teaspoon nutmeg
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 (15 ounce) 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.