| 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. |
