Broccoli & Chickpea Frittata
Superfood, super diet!
Credited to: The Vegetarian Society - www.vegsoc.org
Kcal: 280.0
Difficulty: Pretty easy
Serves 4
15 mins prep
30 mins cooking time
Ingredients
- 175g (7oz) broccoli, each stem cut in half
- 2 tbsp olive oil
- 1/2 medium red onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 medium red pepper, finely chopped
- 1/2 tsp smoked paprika
- 125g (5oz) chickpeas, cooked/drained
- 2 tbsp fresh coriander, finely chopped
- 7 large free range eggs, lightly beaten and well seasoned with sea salt and black pepper
Method
- Heat oven to 190oC/ 375 oF/ Gas Mark 5
- Parboil the broccoli for 2-3 minutes, drain and reserve
- Heat the oil in a large frying pan and saute 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
- Spread the saute mixture over the base of a lightly greased ceramic baking dish (approx 26x16cm), 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 approximately 25 minutes or until set.
Nutritional information per serving
Kcal
280
Fat
18.2g
Carbs
11.7g
Protein
17.5g
Fibre
3.5g
