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Chickpea and spinach frittata

By Abigail Donnelly
4
Easy
20 minutes
30 minutes

Ingredients

  • 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

Method

 

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.