5 large eggs
1 Tbs turmeric
1 tsp onion powder
2 Tbs avocado oil
1 large red bell pepper, diced
15oz can chickpeas
2 cups baby spinach
1) Preheat oven to 400F.
2) Whisk together eggs, turmeric and onion powder. Season with salt and pepper, if desired.
3) Heat oil in large, ovenproof skillet over medium-high heat. Add bell pepper and cook 4 minutes, or until pepper is slightly softened. Stir in spinach, stirring for about 2 minutes, until spinach is wilted.
4) Add chickpeas, distributing evenly throughout the pan. Pour the egg mixture over the vegetables, ensuring the eggs are evenly distributed.
5) Transfer to oven, baking for 12 minutes, or until top and center of eggs are just set. Cool 2 minutes before serving.
Review: It's been a long time since I've been able to cook a meal for both my husband and I (which ultimately leads to me trying fewer new recipes). He's on a low-carb diet, which often means lots of meat and cheese. But, I proposed that this frittata wasn't too far from his diet and he acquiesced. I absolutely adored this dish. It was hearty, savory and had a strong turmeric flavor. Mike, however, felt like he could only taste chickpeas. He still ate it all, though! The original recipe called for 9 eggs, but I got away with 5. I think 9 would be just too much, but might mean more for a family.
June 2016 issue of Vegetarian Times