Directions:
- Heat oil and butter in a heavy based large frypan, add onion and saute over gentle heat for approximately 10 minutes until soft and caramelised.
- Add chickpeas and stir to combine.
- In a separate bowl, beat together eggs, cream, salt and pepper.
- Pour over onion mixture in frypan.
- Sprinkle with parmesan and thyme and cook for 5-6 minutes.
- Transfer frittata to under a hot grill for 1-2 minutes to lightly brown the top.
- Cut into wedges and serve immediately with salad and chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.68 Kcal (1255 kJ) | ||
| Calories from fat | 176.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.65g | 30% | |
|---|---|---|---|
| Cholesterol | 269.09mg | 90% | |
| Sodium | 513.32mg | 21% | |
| Potassium | 311.79mg | 7% | |
| Total Carbs | 16.52g | 6% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 16.1g | 32% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 2.6mg | 15% | |
| Calcium | 181.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 158.12 Kcal (662 kJ) | ||
| Calories from fat | 93.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 30% | |
|---|---|---|---|
| Cholesterol | 141.98mg | 90% | |
| Sodium | 270.84mg | 21% | |
| Potassium | 164.51mg | 7% | |
| Total Carbs | 8.72g | 6% | |
| Sugars | 1.91g | 14% | |
| Dietary Fiber | 2.13g | 16% | |
| Protein | 8.49g | 32% | |
| Vitamin C | 1.8mg | 6% | |
| Iron | 1.4mg | 15% | |
| Calcium | 95.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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