With summer comes tons of delicious outside brunches. This is a perfect recipe for such an occasion. It’s light and pairs perfectly with yogurt, fruit, and other delicious brunch pairings. The chickpeas also add as a lovely delicious surprise and pairs perfectly with the sweet cherries.
8 large eggs
1 15-oz. can chickpeas, drained and rinsed
1 cup chopped fresh cherries
1 cup crumbled goat cheese (4oz)
¼ cup unsweetened almond milk
1 Tbs chopped fresh thyme leaves
2 Tbs honey
1 tsp cream of tartar
1 Tbs sunflower seed oil
¼ cup loosely packed mint leaves
- Preheat oven to 350F. In a large bowl, lightly wish eggs. Stir in the chickpeas, cherries, goat cheese, almond milk, thyme, honey, and cream of tartar.
- In a medium thick brimmed skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring.
- Transfer the skillet to the oven and bake for 20-30 minutes, until the eggs are puffed and set in the middle. Let the frittata cool briefly. Using a spatula, gently work around the edges and work the frittata out of the pan.
- Transfer to a cutting board and slice into equal servings. Garnish with the mint before serving.
Nutritional Facts: per serving
206 cal; 11g total fat (4g sat fat); 17g carb; 308mg sod; 3g fiber; 11g protein; 10g sugars
*This recipe is based off of a recipe from Runner’s World Meals on the Run