OH! Magazine - Australian Version November 2018 | Page 20

( OH YUM )
CHICKPEA
& ROSEMARY
FRITTATA
BY JULES CLANCY
Enjoy this simple but delicious, four-ingredient meal from Jules Clancy.
What you’ll need
4 eggs
Large handful freshly grated Parmesan cheese
1 x 400g can chickpeas, drained
2 sprigs rosemary, leaves picked
Serves : 2
How to make it:
1. Preheat oven to 200°C and place a baking tray on the middle
shelf.
2. Line a 20cm spring form pan with baking paper and grease
generously with olive oil.
3. Whisk together lightly eggs and parmesan. Season.
4. Place chickpeas in the prepared tin.
5. Pour over the egg mixture and scatter over the rosemary.
Season.
Recipe sourced from 5-Ingredient Dinners
by Jules Clancy. Get your FREE copy
of this eCookbook from here.
6. Place on the preheated tray and bake until golden and puffy
and the centre feels firm and springy, about 15 minutes.
Variations
•
•
•
•
•
•
20
Vegan: Try using scrambled tofu instead of eggs.
Carnivore: Replace chickpeas with two sliced chorizo or crumble
some pork sausages in a pan and cook until just browned, then
scatter over the egg mixture before baking. OR top with small
rashers of bacon and let them cook in the oven.
Asparagus frittata: Grill a large bunch of asparagus (or steam) until
tender. Skip the chickpeas, pour egg mixture into the pan and top
with the asparagus spears.
Change the cheese type: Cheddar, crumbled feta, Parmesan or ricotta
cheeses also deliver excellent results. Pretty much most cheese
tastes delicous when either grated or crumbled in. You can also
experiment with when the cheese is added. For example, sprinkle
Parmesan or other cheese on top, for a wonderful golden crust.
Change the chickpeas: Replace with canned white beans, butter
beans, or even canned lentils.
Add onions: An onion and potato version would be similar to the
wonderful Spanish classic – tortilla española.
OH! MAGAZINE ( NOVEMBER 2018 )
https://player.vimeo.com/video/16648376