Weeknight Cooking
Chickpea, Spinach, and Chorizo Frittata
Popular on Food52
74 Reviews
Samantha T.
July 30, 2019
Made this with soyrizo to make it vegetarian, and it was delicious! One of my go-to easy meals!
Jennifer
April 26, 2018
I have made this about 10 or 20 times now, it’s a staple in our household. I use more eggs and spinach with a large onion and it still fits in my cast iron skillet and make lot of leftovers! The feta is an excellent addition, so glad you shared this recipe!! Thank you!
Analida B.
February 21, 2018
I can't wait to try this in my frittata pan! I am a huge chorizo fan and this looks so tasty! Here is one of my favorites, Spanish tortilla: https://ethnicspoon.com/tortilla-espanola-spanish-potato-pie/
Samantha S.
May 8, 2017
too much effort seems lol, roasted pepper, chorizo whats that? smoked paprika? how do i do this? I'm on tight budget right now this is all ingredients don't normally have, so more expensive, NEXT...lol but it sure does look good. besides don't buy store eggs, no such thing as free range, too much cruelty to chickens so until i find substitute for recipes like this or place to buy......
Luciana
January 22, 2018
So find a different recipe instead of leaving a poor review? It sounds awesome to me, and they are very BASIC ingredients for a home cook.
Scribbles
March 26, 2017
This was so easy and so delicious! Definitely will be in my rotation for those nights I want something quick and yummy.
ezachos
April 24, 2016
This frittata looks irresistible! Love that it's only going to take me 10 minutes to put it together, would be even better if recipes could include their measurements translated between US and European.
Shortrib
February 3, 2016
I should have added more eggs! By the time I stirred eggs into the chickpea mixture they were basically scrambled. Next time I will use more eggs & just pour them over and maybe jostle them a little! Wonderful flavour here!
leslie W.
May 5, 2015
For the novice that I am, what does it mean to preheat the grill and set it under such? What temperature do I use in the oven? Broil?
Kate's K.
May 5, 2015
I set it over medium heat on top of the stove and then put it under the preheated broiler in oven.
chris
May 5, 2015
Unless a recipe states otherwise, I turn the broiler on its HIGH setting, 5 minutes before I need to use it (i.e. PREHEAT), and set the oven rack 5-6" below the heat element. I leave the oven door ajar and watch it like a hawk ... things seem to go from blond to burned in a nanosecond. (My son's new oven shuts itself off, when you leave the door open. Dislike!)
Jennifer P.
April 18, 2015
Made a quick version with jarred red pepper and canned chickpeas and it was still wonderful! Thank you for the delicious recipe. Definitely a keeper.
Neophyte
March 8, 2015
Brava! Halved the recipe, and took the labor-intensive way route (dried beans, soaked over night, yadda, yadda; roasted pepper/peeled pepper in oven, yadda, yadda) and it was a hit (and still easily prepared). Served with a green salad, and crusty bread for a beyond satisfying meal.
ceratops
March 1, 2015
This recipe was perfect! It was some quick and turned out amazing... a delicious Sunday brunch!
Kate's K.
February 17, 2015
Yum, tasty. I followed the recipe with the exception of adding some crumbled Feta on top before putting it under the broiler for a couple of minutes. Will make it again!
Lisa P.
January 29, 2015
Just made this. It is amazing and not much work at all. I used roasted red peppers from a jar and surprisingly they are the ingredient that brings it all together.
Phyllis
January 17, 2015
Made today for brunch and followed exact recipe (using spinach) -- wonderful flavors. No doubt will be making in the future many times over.
chris
October 12, 2014
What a revelation this was, for breakfast! I added a Serrano pepper, plus a tsp of smoked paprika because my leftover (diced) sausage wasn't chorizo. Threw in a few roasted red bell peppers, a can of drained chick peas, and some Manchego cheese (I used the vegetable peeler). Didn't have any fresh spinach. Five eggs didn't cover my 12" skillet, so I beat another egg. Let it set on the stove top for about 5 minutes, then moved it to a 350 degree oven for 10 minutes. Topped it with some fresh grated breadcrumbs, which crunched up nicely in about 5 (extra) minutes. This was absolutely delicious, very attractive, and quick to throw together. It's still great, at room temperature.
rocombo
September 26, 2014
I wonder if you could swap out the chorizo and use feta cheese to add that tasty bite that's a little lower in calories...
Priscilla L.
June 30, 2014
This has become my new favorite quick summer night recipe! Add a sliced avocado and a glass of wine and, voila, dinner is served. Quick clean up, too. Just a heads-up, don't make the same mistake I did once. I sauteed a red pepper along with the onion and, for some unknown reason, thought I would need a larger skillet for the whole thing. Had to almost double the eggs for it to set!
Hmm, the Forth of July is Friday...just may make this for the Block Party breakfast.
Hmm, the Forth of July is Friday...just may make this for the Block Party breakfast.
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