Golden Vegetable and Chickpea Frittata
Golden Vegetable and Chickpea Frittata This frittata is a great way to use up leftover vegetables. It's also a healthy and satisfying meal that can be served for breakfast, lunch, or dinner. The chickpeas add a boost of protein and fiber, and the vegetables provide a variety of vitamins and minerals. The frittata is baked in the oven, so it's easy to make and can be cooked ahead of time.
The frittata is a classic Italian dish that is typically made with eggs, cheese, and vegetables. It is a versatile dish that can be customized to your liking. This recipe for Golden Vegetable and Chickpea Frittata is a healthy and flavorful twist on the classic dish. It is made with a variety of vegetables, chickpeas, and eggs. The vegetables provide a variety of vitamins and minerals, and the chickpeas add a boost of protein and fiber. The frittata is baked in the oven, so it is easy to make and can be cooked ahead of time. I first came up with this recipe when I was looking for a way to use up some leftover vegetables. I had some bell pepper, zucchini, yellow squash, and sweet potato that I needed to use up. I also had a can of chickpeas in my pantry. I decided to combine all of these ingredients to make a frittata. The frittata turned out so well that I have been making it ever since. This frittata is a great way to get your daily dose of vegetables. It is also a healthy and satisfying meal that can be served for breakfast, lunch, or dinner. The chickpeas add a boost of protein and fiber, and the vegetables provide a variety of vitamins and minerals. The frittata is baked in the oven, so it is easy to make and can be cooked ahead of time.
Golden Vegetable and Chickpea Frittata Golden Vegetable and Chickpea Frittata Golden Vegetable and Chickpea Frittata Golden Vegetable and Chickpea Frittata
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped zucchini
  • 1 cup chopped yellow squash
  • 1 cup chopped sweet potato
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup chopped fresh parsley
  • 8 large eggs, beaten
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large ovenproof skillet over medium heat. Add bell pepper, zucchini, yellow squash, and sweet potato and cook until softened, about 5 minutes.
  3. Stir in chickpeas and parsley and cook for 1 minute more.
  4. Pour in beaten eggs and cook, stirring occasionally, until eggs are set and no longer runny, about 5 minutes.
  5. Transfer skillet to oven and bake until frittata is puffed and golden, about 15 minutes.
  6. Let frittata cool for a few minutes before slicing and serving.
Why It Works
  • The combination of vegetables in this frittata provides a variety of vitamins and minerals.
  • The chickpeas add a boost of protein and fiber.
  • The frittata is baked in the oven, so it is easy to make and can be cooked ahead of time.