Chickpea and Zucchini Frittata


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


  • 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.