EPISODE 08.12 - Italian Chickpea and Herb Frittata - a podcast by Angela McKeller

ITALIAN CHICKPEA AND HERB FRITTATA
Recipe courtesy of Robyn Webb

Related Blog Post:
http://www.kickbackkook.com/blog/index.cfm/2008/5/14/Italian-Chickpea-and-Herb-Frittata

6 servings/ serving size: 1 ( 2 inch) piece
preparation time: 15 minutes
cook time: 26 minutes

2 tsp olive oil
�½ small red onion, minced
2 garlic cloves, minced
1 small shallot,minced
2 Tbsp finely minced prosciutto
1/2 cup canned chickpeas, drained and rinsed ( or any other white bean)
2 eggs
4 egg whites
1 Tbsp minced fresh basil
1 tsp minced fresh rosemary
1 Tbsp Parmesan cheese
salt and pepper to taste

1. Preheat the oven to 350 degrees.
2. In a 10 inch non stick oven proof skillet( or use a cast iron skillet and first coat with cooking spray), heat the oil over medium heat. Add the onions, garlic and shallots and saute for 3 minutes. Add in the prosciutto and beans and saute for 2 minutes.
3. Whisk together the eggs, egg whites, basil, rosemary, Parmesan cheese, salt and pepper. Add to the beans and cook for about 5 minutes until the bottom is set.
4. Transfer the skillet to the oven and bake for about 12-15 minutes or until the top is no longer runny. Check after about 8 minutes to see how runny the top still may be. For extra color, turn the heat to broil and broil for 1-2 minutes. Cut into wedges and serve.

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