Vegetable Frittata<\/p>\n
<\/p>\n
2 red bell peppers<\/p>\n
Olive oil<\/p>\n
3 scallions, chopped<\/p>\n
2 garlic cloves, crushed<\/p>\n
7 ounces canned chickpeas, drained and rinsed<\/p>\n
1 tsp. smoked paprika<\/p>\n
31\/2 ounces baby spinach<\/p>\n
4 eggs, beaten<\/p>\n
Salt and black pepper<\/p>\n
<\/p>\n
Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers in a paper bag and seal tightly; let cool. When cooled, peel the charred skin from the peppers and coarsely chop the flesh. Heat a drizzle of oil in a large ovenproof skillet over medium heat and saut\u00c3\u00a9 the scallions and garlic until soft. Add the bell peppers to the pan with the chickpeas and paprika. Saut\u00c3\u00a9 for about 5 minutes. Add the spinach and keep stirring until it wilts. Add the eggs, season with salt and black pepper, and stir gently to incorporate the eggs into the whole mixture. Cook until set, about 2 minutes. Slide the pan under a preheated broiler until the top of the frittata is light golden and puffed, about 1 minute.<\/p>\n
<\/p>\n
Yield: 2 servings<\/p>\n
Calories: 320<\/p>\n","protected":false},"excerpt":{"rendered":"
Vegetable Frittata 2 red bell peppers Olive oil 3 scallions, chopped 2 garlic cloves, crushed 7 ounces canned chickpeas, drained and rinsed 1 tsp. smoked paprika 31\/2 ounces baby spinach 4 eggs, beaten Salt and black pepper Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers…<\/p>\n