Spinach tomato and chickpea frittata

May 19, 2017 | Breakfast / Brunch | 0 comments

This is a great weekend brunch dish, when you have a bit more time to spare and want something more substantial but still healthy.  Packed full of protein from the eggs, chickpeas and cheese, iron from the spinach and Vitamins A&C from the tomatoes, to name but a few it will set you up for the rest of the day and keep those hunger pangs at bay.  Leave out the feta cheese if you prefer a dairy free option.  Or add in some more vegetables to increase your daily intake.


Serves 2

  • 4 eggs
  • 1/2 onion, diced
  • 200g fresh spinach
  • 1 tsp cumin
  • pinch cayenne pepper
  • Salt & Pepper
  • 2 tbsp olive oil
  • 50g approx feta cheese
  • 100g tinned chickpeas
  • 2 cloves garlic, finely chopped
  • 8 cherry tomatoes
  • 200ml water


  1. Heat the oil in a large saucepan over a medium heat.
  2. Add the onion and garlic and cook until softened.
  3. Add the chickpeas and spices and cook for a further 2 minutes, add a little more oil if needed.
  4. Add the tomatoes and cook for about 10 minutes until softened
  5. Add in the spinach and cover with a lid so it wilts. If necessary add a couple of tablespoons of water. This will only take a couple of minutes.
  6. With a spatula make space in the mixture for the eggs and crack an egg into each one.
  7. Season and cook for around 7 minutes depending on how runny you like them but making sure the whites are cooked.
  8. Crumble over the feta cheese and serve or place in a hot oven for a few minutes to bake.