Rosemary chickpea frittata
Discover our delicious and easy-to-make Rosemary Chickpea Frittata recipe! Made with fresh eggs, savory parmesan cheese, hearty chickpeas, aromatic rosemary, and a touch of olive oil, this frittata is perfect for any meal. Seasoned with a dash of salt and pepper for the perfect balance of flavors.
- 20 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
The Rosemary Chickpea Frittata is a delicious and nutritious recipe that combines the savory flavors of rosemary with the hearty texture of chickpeas. This dish is perfect for breakfast, brunch, or even a light dinner. With a short list of simple ingredients, you'll have a wholesome meal ready in no time.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Drain and rinse the chickpeas if using canned. Set aside.
In a large mixing bowl, crack the 4 eggs and beat them well until they are fully combined.
Mix in the grated Parmesan cheese, chopped rosemary, salt, and black pepper into the beaten eggs. Stir until well combined.
Gently fold the chickpeas into the egg mixture, ensuring they are evenly distributed.
In an oven-safe skillet, heat the olive oil over medium heat. Make sure the entire base of the skillet is coated with oil to prevent sticking.
Pour the egg and chickpea mixture into the skillet, spreading it out evenly. Cook on the stovetop for about 5 minutes until the edges start to set but the center remains slightly runny.
Transfer the skillet to the preheated oven. Bake for about 15-20 minutes or until the frittata is fully set and slightly golden on top. You can check for doneness by inserting a toothpick or knife into the center; it should come out clean.
Remove the frittata from the oven and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature.
Tips:
- Use fresh rosemary whenever possible for a more robust and aromatic flavor.
- Feel free to add other vegetables like spinach, bell peppers, or tomatoes for extra nutrition and flavor.
- Ensure that the chickpeas are well-drained to avoid adding extra moisture to the frittata.
- Cook the frittata on medium-low heat to allow it to cook evenly without burning the bottom.
- Allow the frittata to cool for a few minutes before slicing. This helps it set and makes it easier to serve.
In conclusion, the Rosemary Chickpea Frittata is an easy-to-make dish that offers a pleasing balance of textures and flavors. Whether you're cooking for family or friends, this recipe is sure to impress with its savory goodness. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 5g | 14% |
| Sugar 3.21g | 3% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.60g | 12% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 200mg | 36% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.16mg | 1% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 0.12mg | 0% |
| Vitamin E 0.80mg | 5% |
| Vitamin K 2.97ug | 2% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 2.35mg | 21% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 250mg | 7% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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