Chickpea and spinach frittata

Chickpea and spinach frittata

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  • 8 free-range eggs
  • a pinch of sea salt
  • 2 t butter
  • 100 g blanched baby spinach
  • 1 X 400 g can of chickpeas, drained

Cooking Instructions


Preheat the oven to 180°C.

Beat free-range eggs with a pinch of sea salt and freshly ground black pepper.


Place butter in a non-stick overproof pan over a medium to high heat and add the beaten eggs.


Once the base has set, turn and top with blanched baby spinach and chickpeas.


Place the pan into the oven and cook until set and golden.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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