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!
Provided by got milk?(R)
Categories Trusted Brands: Recipes and Tips got milk?®
Yield 6
Number Of Ingredients 10
Steps:
- Whisk together eggs and cheese until creamy. Fold in spinach and set aside.
- 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.
- 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.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place the frittata under the broiler to firm and brown the top, 1 to 3 minutes.
- Allow to cool before serving. Top with red pepper flakes if desired.
- Serve warm or at room temperature with an ice cold glass of milk!
Nutrition Facts : Calories 186.2 calories, Carbohydrate 12.4 g, Cholesterol 188.9 mg, Fat 11 g, Fiber 2.5 g, Protein 10.1 g, SaturatedFat 2.8 g, Sodium 250.8 mg, Sugar 1.8 g
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