Spinach Omelet (Egypt)

World-Bites (97) / Spinach Omelet

Egyptian cuisine's history goes back to Ancient Egypt. Archaeological excavations have found that workers on the Great Pyramids of Giza were paid in bread, beer, and onions, apparently their customary diet as peasants in the Egyptian countryside. Onions remain the primary vegetable for flavoring and nutrition in Egyptian food. Beans were also a primary source of protein for the mass of the Egyptian populace, as they remain today. Egyptian cuisine is notably conducive to vegetarian- and vegan diets, as it relies so heavily on vegetable dishes. Though food in Alexandria and the coasts of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, and a great deal of vegetarian dishes have developed to work around this economic reality.

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.