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Red Pepper & Chickpea Frittata
Red Pepper & Chickpea Frittata
Servings: 4
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
- Glug olive oil
- ½ red pepper - cut into thin strips
- 1 spring onion - chopped
- 150 g (¾ cup) cooked chickpeas - or mix of cooked beans
- 5 eggs
- 2 - 3 egg yolks - or another egg
- Salt & pepper
Add the olive oil to a (20cm / 8”) omelette pan and gently fry the peppers and spring onion until soft and starting to turn brown.
Meanwhile whisk the eggs and extra yolks and season with some salt and pepper.
Add the beans to the pan, stir and then pour the egg mixture over. Give the pan a gentle shake, then leave to cook over a low heat for about 5 mins.
When the egg is nearly set put the pan under a hot grill for a few minutes until the top of the frittata is has risen (it will look puffy) and is golden.
Flip out onto a plate to serve.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 4servings | Calories: 145kcal | Carbohydrates: 11g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 204mg | Sodium: 81mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 2.1mg