Chickpea and Cherry Frittata

Photo by Courtney P.
Adapted from runnersworld.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from runnersworld.com

Ingredients

  • 8

    eggs, lightly whisked

  • 1

    can (15 ounces) chickpeas, rinsed and drained

  • 1

    cup chopped fresh cherries or 1/2 cup chopped dried cherries

  • 4

    ounces goat cheese, crumbled

  • 1/4

    cup unsweetened almond milk

  • 1

    tablespoon chopped fresh thyme leaves

  • 2

    tablespoons agave nectar or honey

  • 1

    teaspoon cream of tartar

  • 1

    tablespoon olive oil

  • 1/4

    cup loosely packed, torn fresh mint leaves for garnish

Directions

Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.

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