Chickpea and Pepper Frittata

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This recipe is super quick and easy – a great lunch option for the whole family.

sunflower/olive/vegetable oil
2 red onions, thinly sliced
4 curry leaves
2 potatoes, pealed and finely chopped
1 red bell pepper, finely chopped
400g chickpeas, drained and rinsed
chilli powder
ground cumin
6 eggs
50g grated cheddar cheese
50g mozzarella, cubed

– Place the potatoes in a pan, cover them in water, and bring them to a boil. Cook until fork-tender.

– Add 2-3 tbsp of oil to a hot pan. Add the curry leaves and let them sizzle.

– Add the onions and cook for 5 minutes.

– Add the potatoes and cook for 5 minutes.

– Add the red pepper and chickpeas. Cook on high heat for 2 minutes.

– Add ½ tsp salt, ½ tsp chilli powder, and 1 tsp ground cumin. Mix well.

– Turn off the heat and transfer the contents of the pan to a large bowl.

– In another large bowl, add the eggs, ¼ tsp salt, and ¼ tsp chilli powder, and whisk thoroughly.

– Add the egg mixture and cheese to the cooked vegetables.

– Add 1 tbsp oil to a hot pan. Add the egg and vegetable mixture. Cook on low heat for 8 minutes.

– Place the pan under the grill and cook for 8 minutes.

– Once cooked, let it cool for 5 minutes, then flip it onto a plate.

I like to serve mine with some salad and hummus – Enjoy!