Spinach Frittata with chickpeas

Name: Spinach Frittata with chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: 8 piece eggs; 20 ml olive oil; 30 g halal-certified hard cheese made with microbial coagulant; 3 g salt; 1 g black pepper; 100 ml water; 350 g fresh spinach; 120 g fully cooked chickpeas

Spinach Frittata with chickpeas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

8 piece eggs
20 ml olive oil
30 g halal-certified hard cheese made with microbial coagulant
3 g salt
1 g black pepper
100 ml water
350 g fresh spinach
120 g fully cooked chickpeas

Drain the fully cooked chickpeas. Slice the main vegetables and chop the variation vegetables finely. Heat oven to 180 °C.
Cook all vegetables in oil and water in a covered oven-safe pan for 10–12 minutes, until fully tender. Remove the lid and evaporate remaining water.
Beat eggs, cheese, salt and pepper. Pour over vegetables and cook gently for 3 minutes without stirring.
Transfer the pan to the oven for 10–15 minutes, until the centre is set and reaches 71 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Dedda 71 — Wikimedia Commons, CC BY 3.0. Source: https://commons.wikimedia.org/wiki/File:Frittata_slice.jpg Licence: https://creativecommons.org/licenses/by/3.0 Resized and converted to JPEG; no crop. Spinach and onion frittata illustration; additional vegetables and presentation differ.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Spinach Frittata.