Chickpea and red pepper Frittata
Serves: 4
Ingredients:
2 tablespoons olive oil
1 tablespoon butter
1 medium onion finely chopped
1 medium red pepper, deseeded and chopped
2 cloves garlic finely chopped
1 can drained and rinsed chickpeas
2 tbsp chopped parsley
8 eggs well beaten
120 g grated cheddar cheese
Garnish
Fresh sprigs of rosemary
10 cherry tomatoes halved
Preheat oven to 180 deg C
Heat the olive oil and butter in a medium sized frying pan with a metal handle, as this will go into the oven to be baked.
Add the onions, red pepper, garlic and paprika and saute for 4 minutes.
Add the chickpeas, season with salt and pepper, stir to combine.
Stir in the parsley, eggs and cheese together and season to taste.
Pour the egg mixture onto the chickpeas and stir together.
As soon as the eggs begin to set around the edges, remove from the heat, garnish the top with rosemary and cherry tomatoes and bake in the oven for about 10 minutes or until just set.
Remove from the oven, let the pan rest for 5 minutes before inverting onto a serving plate.
Cut into wedges and serve with a mixed green salad.
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