Chickpea and Rosemary Frittata

5-ingredient or less recipes can be a game changer in the kitchen, especially around the holidays. Eggs are wonderful as a fast weeknight dinner or holiday brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs big flavor! This recipe has been adapted from a blog called thestonesoup.








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.


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