EPISODE 08.12 - Italian Chickpea and Herb Frittata

ITALIAN CHICKPEA AND HERB FRITTATA Recipe courtesy of Robyn Webb Related Blog Post: http://www.kickbackkook.com/blog/index.cfm/2008/5/14/Italian-Chickpea-and-Herb-Frittata 6 servings/ serving size: 1 ( 2 inch) piece preparation time: 15 minutes cook time: 26 minutes 2 tsp olive oil �½ small red onion, minced 2 garlic cloves, minced 1 small shallot,minced 2 Tbsp finely minced prosciutto 1/2 cup canned chickpeas, drained and rinsed ( or any other white bean) 2 eggs 4 egg whites 1 Tbsp minced fresh basil 1 tsp minced fresh rosemary 1 Tbsp Parmesan cheese salt and pepper to taste 1. Preheat the oven to 350 degrees. 2. In a 10 inch non stick oven proof skillet( or use a cast iron skillet and first coat with cooking spray), heat the oil over medium heat. Add the onions, garlic and shallots and saute for 3 minutes. Add in the prosciutto and beans and saute for 2 minutes. 3. Whisk together the eggs, egg whites, basil, rosemary, Parmesan cheese, salt and pepper. Add to the beans and cook for about 5 minutes until the bottom is set. 4. Transfer the skillet to the oven and bake for about 12-15 minutes or until the top is no longer runny. Check after about 8 minutes to see how runny the top still may be. For extra color, turn the heat to broil and broil for 1-2 minutes. Cut into wedges and serve.