A really useful breakfast, lunch or supper which is high in easily digested protein. Eggs are one of nature’s great convenience foods and the chickpeas are rich in molybdenum which helps support the removal of sulphites from the body. The squash gives colourful carotenoids, minerals and vitamins, particularly vitamin C.
What you need
2 tablespoons olive oil1 small squash – seeds removed and cut into small chunks
1 red pepper – diced (optional) or 8 halved cherry tomatoes
1 small can chickpeas
50-75g rocket – chopped
1 teaspoon ground cumin
2 teaspoons poppy seeds
½ teaspoon fennel seeds½ teaspoon paprika
Some twists of black pepper
1 teaspoon tamari
Saute the squash in the oil to soften – about 8 minutes.
Transfer to a greased and lined 20cm square baking tin and arrange the halved tomatoes amongst the squash.
Sprinkle the chickpeas into the tin as well and lay the rocket leaves on the top.
Beat the eggs with the herbs, spices and seasoning.
Pour this mixture evenly into the tin covering the filling.
Place the tin on a baking tray and place in the oven at 190oc for 20-25 minutes till the Frittata is firm in the middle and brown on top.
Leave to cool for 5 minutes and then turn out onto a plate ready to slice and serve – serve warm or cold