Australian_Yoga_Journal_2016_08_09_downmagaz.com

GOLDEN FRITTATA
WITH RED CAPSICUM,
CHICKPEAS, AND BABY
SPINACH
SERVES 8
| 30 MINUTES OR LESS
Ground turmeric lends a hint of Indian
flavour and a rich saffron color to this
cheese-free frittata.
9 large eggs
1 ¼ tsp. ground turmeric
2 Tbs. olive oil
½ medium yellow onion, sliced
into 1/2-cm half-moons
1 large red capsicum, sliced
(2 cups)
1 ½ cups cooked chickpeas,
or one 400 gram can chickpeas,
rinsed and drained
1 packed cup baby spinach,
roughly torn
1 Set oven rack in top third of oven;
preheat oven to 200°C.
2 Whisk together eggs and turmeric, and
season with salt and pepper, if desired.
Reprinted with permission from Vegetarian Times ® copyright © 2015 Cruz Bay Publishing Inc.
3 Heat oil in large, ovenproof skillet over
medium-high heat. Add onion, and season
with salt if desired. Sauté 2 minutes, or
until onion is slightly softened. Add capsicum,
and cook 4 minutes, or until
it is slightly softened. Stir in
chickpeas and spinach, then pour in
eggs, drizzling all over vegetables and
chickpeas to coat evenly. Cook 2 minutes,
shifting vegetables around so that egg
coats bottom of skillet and all vegetables
lie flat and are at least halfway submerged
by egg. Transfer to oven.
4 Bake frittata 12 minutes, or until top and
center of eggs are just set. Cool 2 minutes
before serving.
PER SLICE 178 CAL; 10 G PROT; 10 G TOTAL
FAT (2 G SAT FAT); 12 G CARB; 209 MG CHOL;
162 MG SOD; 3 G FIBER; 3 G SUGARS
august/september 2016 yogajournal.com.au
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