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.
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
Preheat oven to 375°F (190°C).
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.
Stir in chickpeas and parsley and cook for 1 minute more.
Pour in beaten eggs and cook, stirring occasionally, until eggs are set and no longer runny, about 5 minutes.
Transfer skillet to oven and bake until frittata is puffed and golden, about 15 minutes.
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.