I had never tried chickpeas before nor really did I know what to expect...well I wasn't very impressed. I don't think I'm a chickpea fan. This was also my first time using fresh rosemary and I was stunned by how strong that stuff is! As soon as I opened up the package the smell just overwhelmed me. Well the recipe says to use 2 sprigs, but I do not recommend it. Just a little goes a long way and I think I would prefer it chopped up really finely instead of left in pieces.
So by this point you may be asking yourself why in the world would she post this recipe if she disliked it so much? Well the answer is this...it gave me some great ideas! Just substitute the chickpeas for some sausage or potatoes and this would be great! Change out the cheese to cheddar if you want or any kind your heart desires. Add whatever seasonings you prefer and frittatas can be great for breakfast, brunch or lunch! I've made omelette style dishes before, but never in the oven. Making this in a springform pan and baking it in the oven worked out great! I was able to make a side salad and cup up some fruit while it was baking. It's nice to not have to to watch something on the stove at every minute.
Ingredients:
4 eggs
Large handful freshly grated parmesan cheese
1 can chickpeas (14oz), drained
2 sprigs rosemary, leaves picked
Salt & Pepper (optional)
Directions:
Preheat oven to 400F and place a baking tray on the middle shelf. Line a 8in springform pan with baking paper and grease with olive oil.
Lightly whisk together the eggs and parmesan. Season with salt & pepper if you desire. Place chickpeas in the prepared tin. Pour over the egg mixture & scatter the rosemary on top.
Place the pan on the preheated baking tray and bake until golden and puffy and the center feels firm and springy, about 15 minutes.
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