2 small onions 4 gloves of garlic ( you can put less in if not a fan ) 4 tablespoon of olive oil 400g of cooked chickpea’s 300g of spinach 150g of feta cheese 2 roasted red peppers 1 teaspoon of ground cumin 1 teaspoon of ground coriander 1 teaspoon of tumeric 1 teaspoon of curry powder (mild or hot will do ) 10 beaten eggs Salt
Frittatas are a great way to eat protein and vegetables, using only free range eggs you can mix with your favourite vegetables and meats. Here I have also used chickpeas which add great texture and flavour. Our vegetables are all grown 20 miles from our kitchen in Cork, we work closely here with Trevor and Waterfall farm…Enjoy.
Finely chop the onion and garlic and saute in a frying pan with olive oil until soft and fragrant.
Diced the red pepper into chickpea- sized chunks and add to pan with the chickpeas and all the spices. Saute everything together for 3-4 minutes on a medium heat.
Add the spinach and keep stirring until it wilts and everything starts to meld together in the pan. Add the eggs and feta cheese and stir gently to incorporate the egg’s into the whole mixture, then allow to set over a medium heat.
Preheat the grill to set the top of the frittata.
Sprinkle with some sea salt and allow to cool slightly. Cut into wedges and serve with your favourite salad.