- 1tbs olive oil
- 2 Onions, sliced
- 1 clove of garlic, finely chopped
- 1 tomato, deseeded and chopped
- 200-400g tinned chickpeas (rinsed)
- 1tbs fresh coriander, chopped
- 4 eggs at room temperature,
- Salt and pepper to season
- Serves 4 for lunch or 2-3 for main meal
Tuesday, 12 April 2016
Chickpea, Onion and Tomato Frittata
I’m certainly creating a lot of vegetarian dishes these days. Not easy to keep making meat dishes when living with a veggie flat mate, whom I frequently cook for, as mentioned in a previous post. This is yet another simple dish, which is
I have done this recipe several times and each time I’ve used different amounts of chickpeas and I prefer about 300g, but I leave it up to you. If you like the taste more of the egg in your frittata, then use less chickpeas and vis a versa.
Also I have found that adding a bit more salt, then I would normally add, as it’s brings out the flavour of the egg.
The frying pan will be going under the grill, so please ensure that it is heat resistant
Crack the eggs into a bowl and mix together until a nice golden colour, add salt and pepper to season.
Heat the oil into a frying pan and add the onions. Cook the onions until they turn a nice golden brown colour, be careful not to burn. This can take between 10-15 minutes.
Add the finely chopped garlic and cook for five minutes, occasionally stirring as not to burn the garlic.
Add the deseeded tomato, chickpeas and coriander and stir until mixed together.
Pour in the egg mixture and quickly stir together. Once mixed together leave to cook for 5 minutes, ensuring the bottom doesn’t burn.
Then place the frying pan in to a pre-heated grill and cook for another 5 minutes or until the top is firm, again ensuring it doesn’t burn.