Chickpea and Spinach Frittata
A protein-packed, vegetarian breakfast that's both nutritious and delicious. Perfect for busy mornings, weekend brunches, or even a light dinner. The combination of protein-rich chickpeas and iron-packed spinach creates a perfectly balanced meal.
Ingredients
- 8 large eggs
- 1 can 15 oz chickpeas, drained and rinsed
- 3 cups fresh spinach roughly chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup milk dairy or plant-based
- 1/2 cup crumbled feta cheese optional
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Heat a 10-inch oven-safe skillet over medium heat.
- Add olive oil and sauté the diced onion until translucent (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Toss in the chickpeas and cook for 3-4 minutes until slightly crispy on the outside.
- Add the spinach and cook until just wilted, about 2 minutes.
- In a large bowl, whisk together eggs, milk, oregano, salt, and pepper.
- Pour the egg mixture over the vegetables in the skillet. Sprinkle feta cheese if using.
- Cook on the stovetop for 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the center is set.
- Let cool for 5 minutes before slicing and serving.