Recipes, vegetarian
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The Perfect Chickpea & Rosemary Baked Frittata

Jules Clancy created a 5-steps evening meal that takes a frittata from a casual breakfast-for-dinner option to a nutritious and delicious meal with chickpeas to add even more protein to the egg dish. 

Let’s get started!

For 2 servings


  • 4 eggs
  • large handful freshly grated parmesan cheese
  • 1 can chickpeas (400g/14oz), drained
  • 2 sprigs rosemary, leaves picked


  1. Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
  2. Line a 20cm (8in) springform pan with baking paper and grease generously with olive oil.
  3. Whisk eggs and parmesan together lightly. Season to taste.
  4. Place chickpeas in the prepared tin. Pour over the egg mixture & scatter over the rosemary. Season to taste.
  5. Place on the preheated tray and bake until golden and puffy. The center should feel firm and springy. Should take about 15 min.
  6. Bon appetit!




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Lotus & Poses creates blogs, contents, and great activewear to inspire and empower you to adopt a mindful and healthy lifestyle through the practice of yoga and meditation.

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