Chickpea and rosemary baked frittata
4 eggs
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked
Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
Grease pan with olive oil.
Whisk together lightly eggs and parmsean. Season.
Place chickpeas in the pan. Pour over the egg mixture & scatter over the rosemary. Season.
Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes.
Recipe here from Stone Soup
4 eggs
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked
Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
Grease pan with olive oil.
Whisk together lightly eggs and parmsean. Season.
Place chickpeas in the pan. Pour over the egg mixture & scatter over the rosemary. Season.
Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes.
Recipe here from Stone Soup
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