Chickpea and Rosemary Frittata
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Chickpeas
6 units
eggs
3.38 fl oz
milk
2 tsp
Rosemary
1 tsp
Salt
0.5 tsp
Black pepper
2 tbsp
olive oil
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large bowl, whisk together the eggs, milk, salt, and black pepper.
Step 3
Add the chickpeas and rosemary to the egg mixture and stir to combine.
Step 4
Heat the olive oil in an oven-safe skillet over medium heat.
Step 5
Pour the egg mixture into the skillet and cook for 3-4 minutes, until the edges start to set.
Step 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is set and golden brown on top.
Step 7
Remove from the oven and let cool for a few minutes before slicing and serving.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.0882 mg | 0.1% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 8.82 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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