Tenderstem broccoli & chickpea frittata

By: The Vegetarian Society

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Prep time:
5 mins
Cook time:
35 mins
Serves:
4

A baked Italian omelette filled with sautéed vegetables and smoked paprika from The Vegetarian Society

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 clove Garlic, 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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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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