Chickpea and Cherry Frittata
Rate this recipe
4.5/5
(4 Votes)
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
Details
Servings 4
Adapted from runnersworld.com
Preparation
Step 1
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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