Savory Chickpea Frittata
Gluten-free, vegetarian skillet frittata inspired by Spanish tapas. This quick one-pan dish uses chickpeas for protein, bright herbs, and a little feta for tang. A cozy, lunch-worthy plate with a soft center and crisp edges.
- Prep Time: 10 min
- Cook Time: 12 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/3 cup canned chickpeas, drained and lightly mashed
- 4 large eggs
- 2 tbsp olive oil
- 4 tbsp finely chopped red onion
- 2 1/4 cup diced bell pepper (any color)
- 2 small garlic clove, minced
- 4 tbsp crumbled feta or goat cheese
- 2 tbsp chopped fresh parsley
- 2 1/4 tsp ground cumin
- 2 Pinch chili flakes (optional)
- 2 Salt and pepper to taste
Instructions
- Whisk eggs with salt, pepper, cumin, and chili flakes in a small bowl.
- Heat olive oil in a 8-inch skillet over medium heat; sauté onion, pepper, and garlic until soft, 3–4 minutes.
- Stir in mashed chickpeas and cook 1 minute to warm through; spread evenly.
- Pour eggs over vegetables; sprinkle feta and parsley on top.
- Cook on medium-low until edges set, 4–5 minutes, then finish under a broiler for 2–3 minutes until lightly golden and center is just set. Tip: watch for a puffed, slightly jiggly center.
- Slide onto a plate and drizzle with a tiny extra drizzle of olive oil if desired.
Chef’s Pro Tips
- For extra richness, brown the feta briefly before adding eggs.
- Add a splash of lemon juice just before serving for brightness.
Serving Suggestions
Pair with a simple green salad and a crusty gluten-free bread slice or warm pita for a complete meal.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a skillet.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 15 |
| carbs | 22 |
| fat | 18 |
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