Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!



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


Instructions Checklist
  • 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!

Cook's Notes:

Pair with a glass of chilled, organic whole milk.

Nutrition Facts

186 calories; protein 10.1g; carbohydrates 12.4g; fat 11g; cholesterol 188.9mg; sodium 250.8mg. Full Nutrition