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Tenderstem broccoli & chickpea frittata

Tenderstem broccoli & chickpea frittata

This is a cheap but tasty family meal that's easy to throw together after work but will keep everyone full and happy!

Serves: 4
Prep time: 5 mins
Cooking time: 35 mins

What you need:

  • 175g Tenderstem® broccoli, each stem cut in half
  • 2 tbsp olive oil
  • ½ medium red onion, finely chopped
  • 1 medium red pepper, finely chopped
  • 1 large clove garlic, finely chopped
  • ½ tsp smoked paprika
  • 125g chickpeas, cooked/drained
  • 2 tbsp coriander, finely chopped
  • 7 large eggs, lightly beaten and well seasoned with sea salt & black pepper

What you do:

  1. Heat Oven to Gas 5/190C/375 F
  2. Parboil the Tenderstem for 2-3 minutes, drain and reserve.
  3. Heat 1 ½ tbsp oil in a large frying pan and sauté the red onion and pepper for 5 minutes until soft. Add the garlic, paprika and chickpeas and cook for a further 2 minutes before adding the coriander.
  4. Spread the sauté mixture over the base of a lightly greased ceramic baking dish (approx 26 x 16 cm) or a 7" loose bottomed cake tin. Place the broccoli on top in rows or spokes and pour over the beaten eggs and bake for approx 25 minutes or until set.

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Tenderstem

Tenderstem is a vegetable that's sweet, packed with good things and cooks in moments. And, because it's delicious from stem to tip, nothing needs to be discarded.

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