Tenderstem® Broccoli and Chickpea Frittata
By The Vegetarian Society
Published on 26 April 2022
This fritatta is a easy supper or equally can be eaten cold for a healthy lunch.Time and servings
40 minsTotal time
4Servings
5 minsPrep time
35 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 0.5 red onion, finely chopped
- 2 tbsp of fresh coriander, finely chopped
- 7 large eggs, lightly beaten and well seasoned
- 1 garlic clove, finely chopped
- 175 g of tenderstem® broccoli
- 1 medium red pepper, finely chopped
- 0.5 tsp of smoked paprika
- 125 g of chickpeas, cooked and drained
Method
Step 1
Heat Oven to Gas 5/190C/375 FStep 2
Parboil the broccoli for 2-3 minutes, drain and reserve.Step 3
Heat 1 ½ tbsp oil in a large frying pan and sauté the red onion and pepper for 5 minutes until soft. Add the garlic, paprika and chickpeas and cook for a further 2 minutes before adding the coriander.Step 4
Spread the sauté mixture over the base of a lightly greased ceramic baking dish (approx 26 x 16 cm) or a 7” loose bottomed cake tin. Place the broccoli on top in rows or spokes and pour over the beaten eggs and bake for approx 25 minutes or until set.