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!

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together eggs and cheese until creamy. Fold in spinach and set aside.

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  • 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!

Cook's Notes:

Pair with a glass of chilled, organic whole milk.

Nutrition Facts

186 calories; protein 10.1g 20% DV; carbohydrates 12.4g 4% DV; fat 11g 17% DV; cholesterol 188.9mg 63% DV; sodium 250.8mg 10% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2017
Used green onions instead of spinach (none on hand) and added some bacon fat in place of oil was great and easy Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/21/2017
Used green onions instead of spinach (none on hand) and added some bacon fat in place of oil was great and easy Read More
(1)
Rating: 5 stars
08/13/2016
Holy smokes this is good!!! I knew reading the ingredients that I would like this but I was blown away by the flavor once I got to dig in! The chick peas are not something I had ever put into a frittata but they totally make this dish. I halved the recipe because I'm cooking for just one and I did add salt and pepper to the sauteed veggies and the egg mixture. Otherwise everything else was kept the same. Once cooked I added the crushed red peppers on top along with a bit more shredded cheese. A nice heat and not overly spicy at all. This is a very impressive dish one that i'd definitely make for company. Read More
(1)
Rating: 4 stars
05/10/2019
I added dried herbs more crushed red pepper and garnished with fresh herbs. It was a nice light dinner served with fresh bread. Read More
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