This is ideal for a picnic – take it to the beach if it is not raining!
Chickpea and Rocket Frittata from Greens & Beans
Serves 2-4 people
50g rocket
1 carrot
4-6 sprigs mint
1 onion
1-2 cloves garlic
5 medium eggs or vegan egg substitute
75 ml milk or plant based milk
salt and freshly ground pepper
freshly grated nutmeg
50g parmesan cheese or dairy free parmesan style cheese
100g cooked chickpeas
2tbs olive oil
4 tbsp mixed sprouts
Wash the rocket and drain well in a sieve. Use a vegetable peeler to shave the carrot into ribbons. Rinse the mint, shake dry and finely chop the leaves and thin stems. Peel the onion and finely chop the garlic.
Whisk the eggs with the milk and season with plenty of salt, pepper and nutmeg. Finely grate the cheese and stir into the egg mixture. Rinse the chickpeas in a sieve and allow to drain well.
Preheat the oven to 180° C/160°C fan. Heat the olive oil in a medium ovenproof frying pan (about 22 cm diameter) and sauté the onion over a medium heat for about 8 minutes until golden brown. Add the garlic and sauté briefly. Add the carrot strips and chickpeas and sauté for about 2 minutes, stirring constantly, then add the rocket and mint and sauté briefly.
Pour over the egg mixture. Place the pan on the middle oven shelf and bake for about 20 minutes, until golden brown. Alow the fritatta to cool for a few minutes, then slide it onto a large plate and cut into pieces.
Preparation time 25 minutes plus about 20 minutes oven time.
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