Egyptian Spinach Omelet

READY IN: 40mins




  • 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.