Roasted Tomato and Chickpea Frittata 

Roasted Tomato and Chickpea Frittata

Roasted Tomato and Chickpea Frittata, Modern Flexitarian, Photography by © 2019 Dorling Kindersley.

If you’re concerned about the nutritional, ethical, or environmental issues surrounding livestock farming but struggling to give up meat and dairy entirely, a flexitarian diet might be right for you.

Featuring 100 vegan- or vegetarian-based recipes, every dish in Modern Flexitarian can be adapted to suit a variety of diets.

The plant-packed recipes in this collection provide plenty of options for breakfasts, lunches, dinners, and desserts, making it easy to increase your vegetable intake while still enjoying dairy, eggs, and meat now and then.

With tips on how to get started, advice on getting the right nutrients, and a sample weekly menu, Modern Flexitarian helps you make smart choices and embrace a mostly plant-based diet.

Modern Flexitarian: Plant-inspired Recipes You Can Flex to Add Fish, Meat, or Dairy is available at an

Roasted Tomato and Chickpea Frittata

Frittatas are a wonderful way to feed a crowd for breakfast or brunch. Chickpeas add an unexpected twist and extra body to this morning classic.

Serves: 10

Prep: 15 min

Cook: 30 min



1lb (450g) grape tomatoes

1 clove garlic, finely chopped

2 sprigs of thyme

1 tbsp olive oil

10 large eggs

2 tbsp heavy cream

2 tsp chopped chives salt and freshly ground black pepper

3 cups (85g) baby spinach

2 cups (350g) cooked chickpeas



  1. Preheat the oven to 400°F (200°C). On a baking tray, toss the tomatoes, garlic, and thyme in the oil. Spread in an even layer and roast for 10 minutes. Discard the thyme. Let cool slightly.
  2. Meanwhile, in a large mixing bowl whisk together the eggs, heavy cream, and chives. Season with salt and pepper.
  3. Heat a 10in (25cm) cast-iron or ovenproof frying pan over medium heat. Transfer the tomatoes to the frying pan. Add the spinach and cook for 1–2 minutes until the spinach slightly wilts. Add the chickpeas and stir to combine. Spread the mixture evenly across the frying pan.
  4. Pour the egg mixture over the tomatoes, spinach, and chickpeas. Cook uncovered for 2–3 minutes, until the edges of the egg begin to set. Transfer the frying pan to the oven and cook uncovered for an additional 8–10 minutes, until the edges are firm but the center is still slightly springy. Serve immediately.

Why not try…

For a creamy tang, sprinkle 4oz (115g) goat cheese over the egg mixture before baking.

Make it with meat

Add 5oz (140g) finely diced cooked ham or chicken sausage to the frying pan with the chickpeas in step 3.

Recipe reprinted with permission from Dorling Kindersley Limited.

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