Brunchtime Spicy Chickpea Frittata

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!

• Calories: 186 Calories

Ingredients

• 6 eggs
• 2 tablespoons olive oil
• ½ teaspoon red pepper flakes (Optional)
• ¼ cup finely grated Parmigiano-Reggiano cheese
• 1 cup packed spinach leaves, coarsely chopped
• 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

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Whisk together eggs and cheese until creamy. Fold in spinach and set aside.

Step 3

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.

Step 4

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.

Step 5

Place the frittata under the broiler to firm and brown the top, 1 to 3 minutes.

Step 6

Allow to cool before serving. Top with red pepper flakes if desired.

Step 7

Serve warm or at room temperature with an ice cold glass of milk!