Chickpea and Rosemary Frittata

I recently stumbled upon this delightful FREE e-cookbook, Delicious 5-Ingredient Recipes. The author is Jules Clancy, a food scientist and creator of the simple food blog stonesoup. I share her philosophy about cooking. Preparing healthful meals can be quick and easy, without sacrificing flavor. I adapted this 5 ingredient recipe for Recipe Redux , a website founded by registered dietitians focusing on taking delicious recipes, keeping them delicious  but making them better for you. The theme this month is healthful, budget friendly meals under $3.00 a serving.








Chickpea and Rosemary Frittata


  • 4 eggs
  • large handful freshly grated Parmesan cheese
  • 1 can chickpeas, drained and rinsed
  • 2 sprigs rosemary, remove leaves and chopped
  • Salt and pepper to taste


Preheat oven to 400 degrees. Place a baking tray on middle shelf of the oven. Spray an 8″ x 8″ baking dish with cooking spray. In a medium bowl, whisk together eggs and Parmesan cheese. Season with salt and pepper. Place chickpeas in the prepared baking dish. Pour egg mixture over chickpeas and sprinkle with rosemary leaves. Place on the preheated baking tray and bake until puffy and golden and center feels firm and springy, about 15 minutes.


Note: It’s mid-January and I’m still snipping fresh rosemary from the rosemary plant on my patio!

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