Recipe :: Spinach & Chickpea Frittata

This was a fabulous, quick recipe - especially with the spinach, herbs and seasoning folded into the egg mixture. I used lemon thyme, which was DELICIOUS! The chickpeas would have been better soaked in boiling water and vegetable stock for a short while, as I thought they were a little bland. I will try that step next time when I test this recipe a second time with small variations (like adding slices of tomato to the top before the frittata is placed in the oven).

Spinach & Chickpea Frittata

INSPIRED BY: Jules Clancy @ Stonesoup
PREP: 20 min
COOKING TIME: 15 min
SERVINGS: 4 

INGREDIENTS

6 barn laid or free range eggs
1 handful good quality freshly grated parmesan cheese
1 large can chickpeas, soaked in vegetable stock then drained
1 small handful of baby spinach
1 roma tomato, sliced
2 sprigs rosemary, leaves picked
3 sprigs thyme or lemon thyme
salt & pepper to taste
olive oil

DIRECTIONS

1/ Preheat oven to 200°C (400°F) and place baking tray on middle oven shelf.

2/ Line a 20cm spring-form pan with baking paper and grease with olive oil.

3/ Gently whisk eggs, parmesan and a pinch of salt and pepper. Mix in chickpeas, spinach, half the thyme and rosemary, salt and pepper then pour into prepared tin and scatter sliced tomato remaining rosemary and thyme; season again.

4/ Place in oven and bake for 15 minutes or until golden and spongy to the touch.

Serve immediately or at room temperature.

xx S & T