100 g (3 1/2 oz) spinach leaves, rinsed and roughly sliced
5 eggs, lightly beaten
75 g (3 oz) pitted green olives, roughly chopped
150 g (5 oz) Cheddar cheese, grated
salt and pepper
Heat the olive oil in a large nonstick frying pan. Add the onion and pepper and cook gently for 7–8 minutes, until soft and golden. Stir in the paprika and chickpeas, and cook for 1 minute, stirring frequently. Add the spinach leaves and cook until just wilted.
Pour the beaten eggs into the pan and stir to combine. Cook gently, without stirring, for 4–5 minutes, until almost set.
Sprinkle with the olives and grated Cheddar, then slide under a hot grill, keeping the handle away from the heat. Grill for 4–5 minutes, until golden and set. Slice into wedges and serve immediately.