Chickpea and Zucchini Frittata
Top this rustic frittata with harissa sauce for a spicy Moroccan flavor twist.
Heat oil in a medium nonstick frying pan. Add onion and sauté over medium heat for 6-8 minutes or until golden brown.
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.
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.
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.
2 Tbsp. vegetable or olive oil
1 onion, thinly sliced
1 zucchini, thinly sliced
1 (15-oz.) can chickpeas, drained
1 garlic clove, crushed
½ tsp. chili flakes
½ tsp. ground cumin
3 Tbsp. chopped flat leaf parsley
6 happy eggs