Chickpea, Spinach & Chorizo Frittata – Savory, Protein-Packed & Perfect for Any Meal

🎉 Introduction

This Chickpea, Spinach & Chorizo Frittata is a flavorful, hearty, and deeply satisfying dish that works beautifully for breakfast, brunch, lunch, or even a quick weeknight dinner. The smoky, spicy richness of chorizo pairs perfectly with creamy chickpeas, tender sautéed spinach, and fluffy eggs.

Every slice offers layers of texture and flavor — the warm spices from the chorizo mingle with savory aromatics, the chickpeas add protein-packed creaminess, and the spinach brings freshness and color. This frittata is not only delicious, but balanced, nutrient-dense, and incredibly easy to make with everyday ingredients.

If you love bold flavors and versatile meals that reheat like a dream, this frittata is about to become a new favorite.

🧰 Equipment Needed

• 10–12 inch oven-safe skillet
• Mixing bowl
• Whisk or fork
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Oven or broiler

🛒 Ingredients

• 8 large eggs
• ½ cup whole milk or heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)
• 1 tablespoon olive oil
• 6 oz (170 g) Spanish chorizo, sliced or diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ cups cooked chickpeas (or 1 can, drained & rinsed)
• 2 cups fresh spinach (or 1 cup frozen, squeezed dry)
• ½ cup crumbled feta or shredded cheddar (optional)
• Fresh parsley or cilantro for garnish

👩‍🍳 Directions

Step 1: Preheat the Oven

Preheat to 375°F (190°C).
If broiling the top later, preheat the broiler instead.

Step 2: Whisk the Egg Mixture

In a medium bowl, whisk together the eggs, milk/cream, salt, pepper, and smoked paprika.
Set aside.

Step 3: Cook the Chorizo

Heat olive oil in an oven-safe skillet over medium heat.
Add chorizo and cook for 3–4 minutes until it releases its oils and becomes slightly crispy.

Step 4: Sauté Aromatics & Veggies

Add chopped onion and cook another 2 minutes until softened.
Stir in garlic and cook for 30 seconds.

Add chickpeas and toss to coat them in the chorizo oils.
Fold in spinach and cook until wilted (1–2 minutes).

Step 5: Add Eggs & Cook

Pour the egg mixture evenly over the filling.
Tilt the pan slightly to ensure the mixture spreads throughout.

Cook on the stovetop for 3–4 minutes without stirring, letting the edges set.

Step 6: Bake or Broil

Transfer skillet to the oven and bake for 10–12 minutes, or until the center is set but still tender.
Alternatively, broil for 2–3 minutes until golden.

Remove from the oven and let rest for 5 minutes before slicing.

🍽️ Servings & Timing

• Yield: 4–6 servings
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: ~30 minutes

🧊 Storage & Reheating

• Refrigerator: Store slices up to 4 days.
• Freeze: Wrap slices individually and freeze up to 2 months.
• Reheat:
  • Microwave: 45–60 seconds
  • Oven: 300°F for 8–10 minutes
  • Skillet: Cover and warm on low for 5 minutes

🥄 Variations

1. Potato Chorizo Frittata: Add cooked diced potatoes.
2. Cheesy Frittata: Stir in cheddar, mozzarella, or manchego.
3. Veggie Boost: Add bell peppers, tomatoes, or zucchini.
4. Herb Upgrade: Add fresh basil, parsley, thyme, or oregano.
5. Greek Style: Use feta, spinach, and olives.
6. Spicy Kick: Add jalapeños or chili flakes.
7. Smoky Depth: Replace chickpeas with white beans or add roasted red peppers.
8. Low-Carb: Add more greens and omit chickpeas.
9. Creamy Twist: Stir in a few tablespoons of ricotta.
10. Spanish Comfort: Add a pinch of saffron for aroma.

❓ 10 FAQs

1. Can I use Mexican chorizo instead of Spanish?
   Yes, but the texture is softer — cook fully before adding eggs.
2. Can I use canned chickpeas?
   Absolutely — just drain and rinse well.
3. Can I make it dairy-free?
   Use a dairy-free milk or leave it out entirely.
4. What if I don’t have an oven-safe skillet?
   Transfer the filling into a greased baking dish before adding eggs.
5. Can I make this ahead?
   Yes — it reheats beautifully.
6. Can I use frozen spinach?
   Yes — thaw and squeeze out excess moisture.
7. Can I use egg whites only?
   You can, but texture will be less rich.
8. Why did my frittata become watery?
   Spinach wasn’t drained well or veggies were too wet.
9. Can I add cheese on top?
   Definitely — broil for a golden crust.
10. How do I know when it’s done?
    The center should be set but still slightly soft — not dry or rubbery.

🏁 Conclusion

This Chickpea, Spinach & Chorizo Frittata brings bold flavor, nutrition, and convenience together in one beautifully rustic skillet. It’s protein-rich, wholesome, and incredibly versatile — perfect warm or cold, served for breakfast or dinner, and endlessly customizable to your preferences.

With its smoky chorizo, creamy chickpeas, and vibrant spinach, this frittata is a comforting dish you’ll want to keep in your weekly rotation.

Chickpea, Spinach & Chorizo Frittata – Savory, Protein-Packed & Perfect for Any Meal

This Chickpea, Spinach & Chorizo Frittata is a flavorful, hearty, and deeply satisfying dish that works beautifully for breakfast, brunch, lunch, or even a quick weeknight dinner. The smoky, spicy richness of chorizo pairs perfectly with creamy chickpeas, tender sautéed spinach, and fluffy eggs. Every slice offers layers of texture and flavor — the warm spices from the chorizo mingle with savory aromatics, the chickpeas add protein-packed creaminess, and the spinach brings freshness and color. This frittata is not only delicious, but balanced, nutrient-dense, and incredibly easy to make with everyday ingredients. If you love bold flavors and versatile meals that reheat like a dream, this frittata is about to become a new favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 17 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

• 8 large eggs
• ½ cup whole milk or heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika optional
• 1 tablespoon olive oil
• 6 oz 170 g Spanish chorizo, sliced or diced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1 ½ cups cooked chickpeas or 1 can, drained & rinsed
• 2 cups fresh spinach or 1 cup frozen, squeezed dry
• ½ cup crumbled feta or shredded cheddar optional
• Fresh parsley or cilantro for garnish

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• 10–12 inch oven-safe skillet
• Mixing bowl
• Whisk or fork
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Oven or broiler

Method

 

Step 1: Preheat the Oven

1. Preheat to 375°F (190°C).
2. If broiling the top later, preheat the broiler instead.

Step 2: Whisk the Egg Mixture

1. In a medium bowl, whisk together the eggs, milk/cream, salt, pepper, and smoked paprika.
2. Set aside.

Step 3: Cook the Chorizo

1. Heat olive oil in an oven-safe skillet over medium heat.
2. Add chorizo and cook for 3–4 minutes until it releases its oils and becomes slightly crispy.

Step 4: Sauté Aromatics & Veggies

1. Add chopped onion and cook another 2 minutes until softened.
2. Stir in garlic and cook for 30 seconds.
3. Add chickpeas and toss to coat them in the chorizo oils.
4. Fold in spinach and cook until wilted (1–2 minutes).

Step 5: Add Eggs & Cook

1. Pour the egg mixture evenly over the filling.
2. Tilt the pan slightly to ensure the mixture spreads throughout.
3. Cook on the stovetop for 3–4 minutes without stirring, letting the edges set.

Step 6: Bake or Broil

1. Transfer skillet to the oven and bake for 10–12 minutes, or until the center is set but still tender.
2. Alternatively, broil for 2–3 minutes until golden.
3. Remove from the oven and let rest for 5 minutes before slicing.

Notes

🧊 Storage & Reheating

Refrigerator: Store slices up to 4 days.

Freeze: Wrap slices individually and freeze up to 2 months.

Reheat:

Microwave: 45–60 seconds

Oven: 300°F for 8–10 minutes

Skillet: Cover and warm on low for 5 minutes

🥄 Variations

Potato Chorizo Frittata: Add cooked diced potatoes.

Cheesy Frittata: Stir in cheddar, mozzarella, or manchego.

Veggie Boost: Add bell peppers, tomatoes, or zucchini.

Herb Upgrade: Add fresh basil, parsley, thyme, or oregano.

Greek Style: Use feta, spinach, and olives.

Spicy Kick: Add jalapeños or chili flakes.

Smoky Depth: Replace chickpeas with white beans or add roasted red peppers.

Low-Carb: Add more greens and omit chickpeas.

Creamy Twist: Stir in a few tablespoons of ricotta.

Spanish Comfort: Add a pinch of saffron for aroma.

❓ 10 FAQs

Can I use Mexican chorizo instead of Spanish?
Yes, but the texture is softer — cook fully before adding eggs.

Can I use canned chickpeas?
Absolutely — just drain and rinse well.

Can I make it dairy-free?
Use a dairy-free milk or leave it out entirely.

What if I don’t have an oven-safe skillet?
Transfer the filling into a greased baking dish before adding eggs.

Can I make this ahead?
Yes — it reheats beautifully.

Can I use frozen spinach?
Yes — thaw and squeeze out excess moisture.

Can I use egg whites only?
You can, but texture will be less rich.

Why did my frittata become watery?
Spinach wasn’t drained well or veggies were too wet.

Can I add cheese on top?
Definitely — broil for a golden crust.

How do I know when it’s done?
The center should be set but still slightly soft — not dry or rubbery.

🏁 Conclusion

This Chickpea, Spinach & Chorizo Frittata brings bold flavor, nutrition, and convenience together in one beautifully rustic skillet. It’s protein-rich, wholesome, and incredibly versatile — perfect warm or cold, served for breakfast or dinner, and endlessly customizable to your preferences.

With its smoky chorizo, creamy chickpeas, and vibrant spinach, this frittata is a comforting dish you’ll want to keep in your weekly rotation.