Name: Brunchtime Spicy Chickpea Frittata recipe
Ingredients: 6 eggs;¼ cup finely grated Parmigiano-Reggiano cheese;1 cup packed spinach leaves, coarsely chopped;2 tablespoons olive oil;¼ cup diced leek;¼ cup minced carrot;1 fresh cayenne peppers, chopped;1 cup cooked garbanzo beans, drained, thoroughly dried;⅔ cup diced tomatoes;½ teaspoon red pepper flakes

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Ingredients

6 eggs ¼ cup finely grated Parmigiano-Reggiano cheese 1 cup packed spinach leaves, coarsely chopped 2 tablespoons olive oil ¼ cup diced leek ¼ cup minced carrot 1 fresh cayenne peppers, chopped 1 cup cooked garbanzo beans, drained, thoroughly dried ⅔ cup diced tomatoes ½ teaspoon red pepper flakes

Nutrition Info

186.2 calories carbohydrate: 12.4 g cholesterol: 188.9 mg fat: 11 g fiber: 2.5 g protein: 10.1 g saturatedFat: 2.8 g servingSize: - sodium: 250.8 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

Whisk together eggs and cheese until creamy. Fold in spinach and set aside.
Heat oil over medium heat in an oven-proof skillet. Saute leek, carrot, and cayenne peppers until the leek is translucent, 4 to 5 minutes. Add chickpeas and tomatoes. Saute until warmed through, about 3 minutes. Add egg mixture to the skillet and cover.
Cook the mixture undisturbed until the edges of the frittata have firmed and slightly browned, 4 to 5 minutes. Reduce heat to medium-low. Replace the cover but watch every so often until the whole frittata has firmed except the very middle. Take care to keep the heat source on medium-low to avoid burning bottom of frittata.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place the frittata under the broiler to firm and brown the top, 1 to 3 minutes.
Allow to cool before serving. Top with red pepper flakes if desired.
Serve warm or at room temperature with an ice cold glass of milk!

Recipe Yield

6 servings

Recipe Note

Brunch is for savory eggs, in my opinion. Serve this spicy Italian open-faced omelet with a cold glass of milk at your next brunch!

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