Chickpea and Zucchini Frittata

Lunch, Snacks, Vegetarian | March 8, 2017

Presented by:


  • 2 Tbsp. vegetable or olive oil
  • 1 onion, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 (15-oz.) can chickpeas, drained
  • 1 garlic clove, crushed
  • 1/2 tsp. chili flakes
  • 1/2 tsp. ground cumin
  • 3 Tbsp. chopped flat leaf parsley
  • 6 happy eggs


  1. Heat oil in a medium nonstick frying pan. Add onion and sauté over medium heat for 6-8 minutes or until golden brown.
  2. Add zucchini, increase the heat and sauté for 2 minutes or until softened. Stir in chickpeas, garlic, chili flakes, cumin and parsley and stir-fry for 2 minutes or until hot.
  3. Beat eggs with 2 tablespoons water and stir into vegetables. Cover and cook over medium heat for 3-4 mins or until the surface is almost set.
  4. Place pan under a hot broiler for 2-3 minutes or until the top is golden and the center is set. Serve warm or cold, cut in wedges, with harissa sauce and a tomato salad.
  5. Remove the skewers from the oven. Sprinkle with the toasted coconut. Serve with reserved dipping sauce.


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