Email
Print
Chickpeas and chorizo make this a hearty, substantial, and savory frittata, and it’s ideal when you want dinner on the table fast.
Prep.
Cook.
Category:
Tags:
Ingredients
For 6 Serving(s)
chickpea-spinach-and-chorizo-frittata
- 1 T olive oil
- 1 onion
- 2 clv garlic
- 6 oz Mexican chorizo
- 1 c chickpeas
- 1 roasted red pepper
- 1 t smoked paprika
- 2 c baby spinach
- 6 eggs
- salt
Chickpea, Spinach, and Chorizo Frittata Directions
- Turn on the broiler to high, and set the oven rack 5-6 inches below the heating element.
- Warm the olive oil in an oven-safe frying pan over medium-high heat. Add the onion and garlic, and saute until tender and fragrant. Add the chorizo, chickpeas, and roasted red pepper, then stir in the smoked paprika. Cook about 5 minutes, stirring frequently, until the chorizo is browned. Stir in the spinach, and cook just a minute, until wilted. Use a spoon to spread all the ingredients evenly in the pan, then pour in the eggs.
- Set the pan under the broiler and cook a few minutes, checking frequently, until the eggs are set. Sprinkle lightly with salt, then slice and serve. (You can also serve this at room temperature, if you’d like.)