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5 from 1 vote

Red Pepper & Chickpea Frittata

Red Pepper & Chickpea Frittata
Servings: 4
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • Glug olive oil
  • ½ red pepper - cut into thin strips
  • 1 spring onion - chopped
  • 150 g (¾ cup) cooked chickpeas - or mix of cooked beans
  • 5 eggs
  • 2 - 3 egg yolks - or another egg
  • Salt & pepper


  • Add the olive oil to a (20cm / 8”) omelette pan and gently fry the peppers and spring onion until soft and starting to turn brown.
  • Meanwhile whisk the eggs and extra yolks and season with some salt and pepper.
  • Add the beans to the pan, stir and then pour the egg mixture over. Give the pan a gentle shake, then leave to cook over a low heat for about 5 mins.
  • When the egg is nearly set put the pan under a hot grill for a few minutes until the top of the frittata is has risen (it will look puffy) and is golden.
  • Flip out onto a plate to serve.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 4servings | Calories: 145kcal | Carbohydrates: 11g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 204mg | Sodium: 81mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 2.1mg
Course: Light Meal
Cuisine: Spanish, Vegetarian
Keyword: Chickpea Frittata