Tenderstem broccoli & chickpea frittata
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Tenderstem broccoli & chickpea frittata
- 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
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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 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
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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