Brunchtime Spicy Chickpea Frittata

• 6 eggs
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1 cup packed spinach leaves, coarsely chopped
• 2 tablespoons olive oil
• 1/4 cup diced leek
• 1/4 cup minced carrot
• 1 fresh cayenne peppers, chopped
• 1 cup cooked garbanzo beans, drained, thoroughly dried
• 2/3 cup diced tomatoes
• 1/2 teaspoon red pepper flakes (optional)

1. Whisk together eggs and cheese until creamy. Fold in spinach and set aside.
2. Heat oil over medium heat in an oven-proof skillet. Saute leek, carrot, and cayenne peppers until the leek is translucent, 4 to 5 minutes. Add chickpeas and tomatoes. Saute until warmed through, about 3 minutes. Add egg mixture to the skillet and cover.
3. Cook the mixture undisturbed until the edges of the frittata have firmed and slightly browned, 4 to 5 minutes. Reduce heat to medium-low. Replace the cover but watch every so often until the whole frittata has firmed except the very middle. Take care to keep the heat source on medium-low to avoid burning bottom of frittata.
4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. Place the frittata under the broiler to firm and brown the top, 1 to 3 minutes.
6. Allow to cool before serving. Top with red pepper flakes if desired.
7. Serve warm or at room temperature with an ice cold glass of milk!

eggs, cheese, spinach, olive oil, leek, carrot, cayenne peppers, garbanzo beans, tomatoes, red pepper

Taken from www.allrecipes.com/recipe/254213/brunchtime-spicy-chickpea-frittata/ (may not work)