Tenderstem broccoli & chickpea frittata

Method

1. Preheat the oven to 190C/Gas 5.

2. Parboil the broccoli for 2-3 minutes, drain and set aside.

3. Heat 1 ½ tablespoons of the 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.

4. Spread the sauté mixture over the base of a lightly greased ceramic baking dish (approx 26 x 16 cm) or a loose bottomed cake tin. Put the broccoli on top in rows or spokes and pour over the beaten eggs. Bake for 25 minutes or until set.

© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org

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Ingredients

175g tenderstem broccoli, each stem cut in half
2 tbsp Olive oil
1/2 medium red onion, finely chopped
1 medium red pepper, finely chopped
1 large garlic clove, finely chopped
1/2 tsp smoked paprika
125g tinned Chickpeas, drained
2 tbsp fresh Coriander, finely chopped
7 large Eggs, lightly beaten and well seasoned

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