Spinach, Chickpea and Tomato Frittata

Last night was one of those "ugh, dinner" nights.  I had no inspiration, nothing (or so I thought) in my fridge or pantry, and zero desire to drive to the market.  On the couch I sat, putting off doing anything about it until the very last minute in hopes that a magical dinner elf would come and take care of it for me.    Until I remembered that magical dinner elves ask for stupidly expensive tips and also aren't real.

So I slapped myself 5 times across the face (I actually used to do that in college), and marched to the kitchen whistling a semi-happy tune.  I started pulling stuff out of cabinets, freezers and the fridge.  A can of garbanzo beans, a box of frozen spinach, some cherry tomatoes, eggs and garlic.  Our dinner...

Heat a couple tablespoons of olive oil over medium heat.  Add one clove of minced garlic.  When it starts to brown, turn down heat to medium-low and add sliced cherry tomatoes and a half a can of garbanzo beans.  Season with salt and pepper.  In the meantime, defrost frozen spinach.  Make sure to squeeze out as much excess liquid as you can.  Add to pan.  Season with more salt and pepper and some paprika.  Let cook for 10-15 minutes over medium-low heat.  

Preheat oven to 450.  In two bowls, separate 6 eggs, saving the yolks for another day.  Add a splash of milk to the egg whites and whisk, seasoning with salt and pepper.  

Add to pan.  When corners start to set, place entire pan (uncovered, and make sure it's oven-proof) in the oven.  Bake for 10 minutes or until egg whites have cooked and turn brown and bubbly.  

*This was very delicious.  Smoky from the paprika, hearty from the garbanzo beans, flavorful from the garlicky tomatoes and spinach.  Would be excellent served on toast, but we ate it as is (smothered with hot sauce, mmm).  SEE!?  YOU CAN MAKE DINNER EVEN WITHOUT MAGICAL ELVES!