Chickpea and Zucchini Frittata

  • Chickpea and Zucchini Frittata 

    Top this rustic frittata with harissa sauce for a spicy Moroccan flavor twist.

    Print this recipe



    1. Heat oil in a medium nonstick frying pan. Add onion and sauté over medium heat for 6-8 minutes or until golden brown.

    2. Add zucchini, increase the heat and sauté for 2 minutes or until softened. Stir in chickpeas, garlic, chili flakes, cumin and parsley and stir-fry for 2 minutes or until hot.

    3. Beat eggs with 2 tablespoons water and stir into vegetables. Cover and cook over medium heat for 3-4 mins or until the surface is almost set.

    4. Place pan under a hot broiler for 2-3 minutes or until the top is golden and the center is set. Serve warm or cold, cut in wedges, with harissa sauce and a tomato salad.

  • Prep Time

    Cook Time

    Ready in



    2 Tbsp. vegetable or olive oil

    1 onion, thinly sliced

    1 zucchini, thinly sliced

    1 (15-oz.) can chickpeas, drained

    1 garlic clove, crushed

    ½ tsp. chili flakes

    ½ tsp. ground cumin

    3 Tbsp. chopped flat leaf parsley

    6 happy eggs