Spinach and Chickpea Frittata


So here is our first recipe from our very own grown spinach. This evening I visited the growbox after catching the train back to Manchester Picadilly. Our spinach had grown dramatically and ripe for picking with loads more left to continue growing. We chose something very simple to make with it, a spinach frittata.


1 1/2 tablespoon olive oil
1/2 medium onion or 1 small onion
Clove of garlic, crushed
Couple of handfuls of fresh spinach, chopped
1/2 can chickpeas, drained
4 eggs
Salt and pepper


  1. Heat a tablespoon of oil  in a medium frying pan
  2. Add onion and garlic, cook on a medium heat until onion is soft but not browning
  3. Add spinach and let wilt
  4. crack open the eggs into a large bowl, mix and season with a pinch of salt and pepper
  5. Once spinach is cooked, add to egg mix with chickpeas
  6. Heat the rest of the oil in the pan then add the egg and spinach mix
  7. let set, this will take around 7 minutes
  8. If you want to cook the top of the frittata, turn the grill on and place the pan under the grill for 3 minutes



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