Spicy Chickpea Spinach Feta Frittata

Name: Spicy Chickpea Spinach Feta Frittata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serves 6
Cuisine: frittata
Ingredients: 15 oz. chickpeas, drained and rinsed; 1 1/2 cup chopped onion; 2 tablespoons avocado oil; 1 teaspoon chili powder; 1/2 teaspoon salt; 2 garlic cloves, minced; 2 1/2 cups chopped spinach; 6 eggs; 1/3 cup whole milk; 2 oz crumbled feta

March 17, 2020 // 2 Comments »

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chickpea spinach feta frittata on white background

You’ll love the spice and flavor and texture the crispy chickpeas add to this Spicy Chickpea Spinach Feta Frittata! Such an easy, gluten free breakfast!

I love me a good frittata. I love the simplicity, the ease, the ability to throw everything into a skillet and not worry about the perfect yolk or fold or have to stand over too much fussing to make sure it’s right. Frittatas are the ultimate hostess breakfast. You can chit chat with your guests and mindlessly sauté your ingredients. The great thing about frittatas is you can customize them with whatever’s in your pantry! Have a can of chickpeas? Have some other random bean you don’t know what to do with? Try it in your frittata!

This frittata is loaded with deliciously spicy chickpeas, some caramelized onions, some wilted spinach and of course that salty, creamy feta. The flavors are on point and what I love the most is the spice and flavor and texture the chickpeas give to the dish. It’s really unexpected but if you are a chickpea lover, you will OBSESS over this frittata.

Other skillet breakfasts:

So let’s jump into the recipe and make this Spicy Chickpea Spinach Feta Frittata!!

First, place the drained and rinsed chickpeas in an ovenproof skillet along with the chopped onion, avocado oil, chili powder, and salt. Sauté on medium-high for about 15 – 20 minutes, stirring frequently until the chickpeas and onions get golden brown.

Really take the time with the onions and chickpeas to make sure they’re perfect. This is the base of the frittata and gives it tons of flavor so sauté away until they look golden brown and almost crispy to you! In the last few minutes of sautéing, add in the minced garlic and continue to cook until fragrant. Remove from heat.

Add the spinach to the hot pan (removed from heat) and stir until slightly wilted.

In a medium bowl, whisk together the eggs and milk. Pour the egg/milk mixture into the pan, using a spatula to evenly distribute the chickpeas.

Sprinkle the top of the frittata with the feta and place in the oven for 15 minutes until the edges puff up and the center is set.

Cut into wedges and enjoy!