Spinach, chickpea frittata

chickpea frittata-002

My kid’s lunch has always been light meals. In India, it used to be tiffin items like idli and dosa. Here in U.S., its replaced by sandwiches and quesadilla. Rice, especially prepared the Indian way, is his least favorite and so that meal needs to be served with precision. Hit him when he is weakest is my motto. So the plate of rice is presented to him when he gets back from school when he would be too hungry to have an argument over food.

But we all need a break now and then. So I break our food pattern every now and then with some meals like this frittata. With everything thrown together in a pot, its become an instant favorite of mine to make and my kid’s to eat.

Read on to know how this contest winner recipe from Food52 is prepared.

chickpea frittata-001

Pictorial

frittata

Heat oil and saute one small onion and 2 pods of minced garlic.

frittata-001

Once the onions are pink, add one cup cooked chickpeas, 2 handfuls of roughly chopped spinach, one small diced capsicum and 1/2 cup sliced mushrooms.

frittata-002

Add 1 teaspoon paprika and salt as needed.  Let the vegetables cook, mixing in between.

frittata-003

Beat 5 eggs together and keep aside.

frittata-004

Once the vegetables are done, add the eggs and mix gingerly allowing it to spread uniformly all over. Let the eggs cook and set over medium heat. Once the eggs are set (took over 10 minutes for me), you can grill this for a minute in the oven to get the golden brown top if you want to.

Serves: 4

Recipe source: Food52.com

Ingredients:

  • 5 eggs, beaten
  • one small onion
  • 2 pods of garlic, minced
  • one small capsicum, diced
  • 1/2 cup mushrooms, sliced
  • 2 handfuls spinach, roughly chopped
  • 1 teaspoon paprika
  • salt
  • 1-2 tsp oil

Method:

  1. Heat oil and saute one small onion and 2 pods of minced garlic.
  2. Once the onions are pink, add one cup cooked chickpeas, 2 handfuls of roughly chopped spinach, one small diced capsicum and 1/2 cup sliced mushrooms. Add 1 teaspoon paprika and salt as needed.
  3. Let the vegetables cook, mixing in between.
  4. Beat 5 eggs together and keep aside. Once the vegetables are done, add the eggs and mix gingerly allowing it to spread uniformly all over.
  5. Let the eggs cook and set over medium heat. Once the eggs are set (took over 10 minutes for me), you can grill this for a minute in the oven to get the golden brown top if you want to.

chickpea frittata

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10 thoughts on “Spinach, chickpea frittata

  1. usha says:

    I like your strategy to make your son eat rice.. :) I love the angle of the 2nd image and addition of chickpeas might have made the frittata hearty.

    Like

  2. Jayanthi says:

    Wow….your picture speaks by itself for the recipe Rajani….they look absolutely delicious. I agree we need to improvise on serving kids with variety and you’ve made the frittata so healthy and its ok to skip rice once in awhile.

    Like

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