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Tenderstem® Broccoli and Chickpea Frittata

Tenderstem® Broccoli and Chickpea Frittata

Brought to you by: The Vegetarian Society

Prep time:

Cook time:

Serves: 4

This fritatta is a easy supper or equally can be eaten cold for a healthy lunch.
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Ingredients

  • 175g Tenderstem® broccoli
  • 2 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 medium red pepper, finely chopped
  • ½ tsp smoked paprika
  • 125g chickpeas, cooked and drained
  • 2 tbsp fresh coriander, finely chopped
  • 7 large eggs, lightly beaten and well seasoned
  • 1 garlic clove, finely chopped

Method

Step 1

Heat Oven to Gas 5/190C/375 F

Step 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.

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