Tenderstem® broccoli & Chickpea Frittata

Tenderstem® broccoli & Chickpea Frittata

For a vegetarian frittata, adding chickpeas is a great way to add a healthy amount of the carbohydrates and protein you’ll need to keep going if you’re out all day. This frittata is spiced up with paprika to make it super tasty too.

Preparation time

5 minutes

Cooking time

35 minutes



Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free
  • Pescatarian


  1. Heat the oven to 190ºC/170ºC fan/Gas 5. Lightly grease a ceramic baking dish (approx 26 x 16 cm) or a 7″ loose bottomed cake tin.

  2. Parboil the Tenderstem® broccoli for 2-3 minutes, drain and set aside.

  3. Heat 1½ tbsp of the oil in a large frying pan and sauté the red onion and pepper for 5 minutes until soft. Add the garlic, paprika and chickpeas and cook for a further 2 minutes before adding the coriander.

  4. Spread the sauté mixture over the base of the prepared dish or tin. Place the Tenderstem® broccoli on top in rows or spokes. Season the eggs well with salt and pepper. Pour the beaten eggs over the Tenderstem and bake for approx 25 minutes or until set.

  5. Cut into wedges to serve.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.