1. Heat oil and butter in a heavy based large frypan, add onion and saute over gentle heat for approximately 10 minutes until soft and caramelised. 2. Add chickpeas and stir to combine. 3. In a separate bowl, beat together eggs, cream, salt and pepper. 4. Pour over onion mixture in frypan. 5. Sprinkle with parmesan and thyme and cook for 5-6 minutes. 6. Transfer frittata to under a hot grill for 1-2 minutes to lightly brown the top. 7. Cut into wedges and serve immediately with salad and chutney. ---------------------------------------------------------------------------
Nutrition
Ingredients
