North African inspired frittata recipe

  • Serves 4-6
  • 10 mins to prepare and 30 mins to cook
  • 210 calories / serving
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North African inspired frittata HERO

Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Lightly oil a 20cm (8in) nonstick baking tin. Heat the oil in a nonstick frying pan, add the butternut squash and peppers and sauté for 8 mins or until almost tender and golden. Transfer to the tin and stir in the chickpeas and rocket leaves.

Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 mins or until the frittata is set in the middle and the top golden.

Leave to cool for 5 mins, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream.

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  • Ingredients

  • 2tbsp olive oil
  • 225g (8oz) butternut squash peeled, deseeded and diced
  • 8 large British Lion eggs
  • 400g chickpeas, cooked to pack instructions
  • 1 red pepper, deseeded and diced
  • 50g (2oz) rocket leaves
  • 1tsp ground cumin
  • pinch of dried crushed chillies
  • salt
  • freshly ground black pepper
  • 150ml sour cream (optional)
  • handful of chopped coriander
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  • Energy 879kj 210kcal 10%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 4g 4%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 12.4g Protein 12.5g Fibre 4g

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