Broccoli, Tomato and Chickpea Frittata

Broccoli, Tomato and Chickpea Frittata
Makes 6
Prep 10 m
Cook 7 m
Bake 13 m

Ingredients

Directions

  1. 1 of 1 Heat olive oil in a 12-inch ovenproof nonstick skillet. Add small sliced onion and coarsely chopped broccoli florets; cook 5 minutes. Whisk eggs, milk, 1 cup shredded Jarlsberg, turmeric, salt and pepper. Add halved grape tomatoes and drained chickpeas to skillet. Pour egg mixture over top and cook 2 minutes, stirring once. Bake 13 minutes, until set. Sprinkle 1/2 cup shredded Jarlsberg over frittata during last 3 minutes.
Nutrition Information for Broccoli, Tomato and Chickpea Frittata
Servings Per Recipe: 6
Per Serving: 350 kcal cal., 23 g carb., 772 mg sodium, 20 g Fat, total, 21 g pro., 6 g fiber