Chickpea and Spinach Frittata
A delicious high-protein frittata made with chickpeas and fresh spinach, perfect for a quick and healthy breakfast.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
30g carbs
15g fat
Ingredients
For 4 servings
- 2 cup chickpea
- 8 egg
- 2 cup spinach
- 2 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Drain and rinse the chickpeas. Set aside.
- 3
Chop the onion and mince the garlic.
- 4
In a large oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- 5
Add spinach to the skillet, cooking until just wilted.
- 6
In a bowl, whisk together eggs, salt, and black pepper.
- 7
Add chickpeas to the skillet, then pour egg mixture over the spinach and chickpeas.
- 8
Gently mix to distribute ingredients evenly. Top with parmesan cheese.
- 9
Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until eggs are set and top is slightly golden.
- 10
Remove from oven, let cool slightly, then slice into wedges to serve.
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