Ingredients
12 ounces fresh baby spinach
2 tablespoons canola oil or vegetable oil
2 medium onion, chopped
2 medium tomato, peeled and chopped
salt
fresh ground pepper
6 egg
1/4 teaspoon nutmeg
2 tablespoons canola oil or vegetable oil
1 (15 ounce) can chickpeas, rinsed and drained

Directions
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.