Ingredients
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can of chickpeas, drained and rinsed
- 6-8 cherry tomatoes, halved
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- Salt and black pepper, to taste
- 6-8 large eggs, whisked (or vegan egg substitute)
- 1 tablespoon olive oil
Directions
1 Preheat the oven to 375¡F (190¡C).
2 Heat olive oil in a cast-iron skillet over medium heat.
3 Add chopped onions and saut for 2-3 minutes until they start to soften.
4 Add chopped red bell pepper and zucchini to the skillet and saut for 5-7 minutes until they start to brown.
5 Add chickpeas, cherry tomatoes, dried oregano, smoked paprika, turmeric, salt, and black pepper to the skillet and stir to combine.
6 Pour the whisked eggs (or vegan egg substitute) over the vegetable mixture in the skillet.
7 Cook on the stovetop for 3-4 minutes until the bottom is set.
8 Transfer the skillet to the preheated oven and bake for 10-12 minutes until the frittata is golden brown and cooked through.
9 Serve hot and enjoy!
This chickpea and vegetable frittata is a hearty and savory breakfast option. The combination of sauted vegetables, chickpeas, and spices creates a protein-packed and nutrient-dense dish that will keep you satisfied for hours. The addition of eggs (or vegan egg substitute) gives the frittata a fluffy texture and a delicious flavor. Serve this frittata on its own or with a side of toast and fresh fruit for a wholesome and delicious breakfast.
