This Make-Ahead Breakfast Frittata Packs 22 Grams of Protein and 8 Grams of Fiber Into Every Serving

While you've probably had eggs sunny side up, scrambled, and in omelet form, there's a good chance you've never had anything quite like this make-ahead frittata. Whisked eggs are mixed with seasonings, spinach, peppers, protein-packed chickpeas, and nutritional yeast, which provides vitamin B12—then baked. The result? Tasty egg squares that are brimming with flavor and nutrients (think: 8 g fiber, 22 g protein).This recipe is featured in the Women's Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.Sign up for WH+ now to unlock the exclusive Women’s Health 7-Day Healthy Eating Reset, plus members-only workouts, fitness challenges and more. Advertisement - Continue Reading BelowIngredients1 15-oz can chickpeas, rinsed and dried thoroughly1 1/2 Tbsp. olive oil2 tsp. smoked paprika1/2 tsp. ground cumin1/2 tsp. garlic powderKosher salt and pepper11 large eggs3/4 c. 2% milk1/2 c. nutritional yeast4 c. baby spinach, roughly chopped1 large red pepper, cut into 1/4-in. piecesDirectionsStep 1Heat oven to 425°F. Line 9- by 13-in. metal baking pan with parchment paper, leaving overhang on long sides. Add chickpeas and toss with oil, paprika, cumin, garlic powder, and 1/4 tsp each salt and pepper to coat. Roast chickpeas until spices are fragrant and toasted, 10 to 12 min.Step 2Meanwhile, in large bowl, whisk together eggs, milk, nutritional yeast, and 1/2 tsp salt. Step 3Add spinach and peppers to chickpeas, toss together, then arrange in even layer. Carefully pour egg mixture on top.Step 4Lower oven temp to 400°F and bake until frittata is set in center and knife inserted in center comes out clean, 18 to 20 min. Let cool completely before slicing. Slices can be kept in the fridge in an airtight container for up to 6 days, and reheated in microwave or toaster oven. (If you're following the 7-Day Healthy Eating Reset, plan to have for breakfast on Day 3 and Day 5). Per serving: About 300 cal, 14 g fat (3.5 g sat), 281 mg chol, 702 mg sodium, 25 g carb, 8 g fiber, 6 g sugar (0.5 g added sugar), 22 g proWhy trust Women's Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it's ready for your kitchen.Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She writes a weekly column for Cool Beans, a climate-action recipe newsletter on Substack from the creators of one5c. She's also the co-owner of Bandidas Bake Shop, a bakery and cafe in Lakeland, Florida. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn.