Traditional North African food draws inspiration from the culinary traditions of Europe, Africa, and the Arab Middle East. From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, the sea-meets-desert cuisine offers a wealth of hearty, comforting, and complex meals worth getting to know... and you can read more here
This recipe idea from Tesco real-food is for a North African inspired frittata, (Yum!) and combines some tasty ingredients. Have a look below ...
Ingredients
Serves 4-6
2 tbsp. olive oil
225g (8oz) butternut squash peeled, deseeded and diced
8 large (British Lion) eggs
400g chickpeas, cooked to pack instructions
1 red pepper, deseeded and diced
50g (2oz) rocket (arugula) leaves
1tsp ground cumin
pinch of dried crushed chillies
salt
freshly ground black pepper
150ml sour cream (optional)
handful of chopped coriander
Serves 4-6
2 tbsp. olive oil
225g (8oz) butternut squash peeled, deseeded and diced
8 large (British Lion) eggs
400g chickpeas, cooked to pack instructions
1 red pepper, deseeded and diced
50g (2oz) rocket (arugula) leaves
1tsp ground cumin
pinch of dried crushed chillies
salt
freshly ground black pepper
150ml sour cream (optional)
handful of chopped coriander
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Lightly oil a 20cm (8in) non-stick baking tin. Heat the oil in a non-stick frying pan, add the butternut squash and peppers and sauté for 8 minutes or until almost tender and golden. Transfer to the tin and stir in the chickpeas and rocket leaves.
2. Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 minutes or until the frittata is set in the middle and the top golden.
3. Leave to cool for 5 minutes, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream.
2. Now beat the eggs with the cumin, chilli flakes and plenty of seasoning. Pour into the baking tin over the vegetables. Place on a baking sheet and bake for 20-25 minutes or until the frittata is set in the middle and the top golden.
3. Leave to cool for 5 minutes, before turning out and cutting into squares. Serve warm or cold with a crisp salad. If you like, mix a handful of chopped coriander with the sour cream.
Each Serving:
Carbohydrate 12.4g Protein 12.5g Fibre 4g Fat 13g
Carbohydrate 12.4g Protein 12.5g Fibre 4g Fat 13g
Read more here
We bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
17 comments:
It looks lovely, and filled with goodness.
Interesting with squash.
Fabulous!!!!
Will try... eventually!
: )
I've had it, but not this way. I imagine this could get spicy.
That looks delicious. I have never had a frittata- but I would love to try one. :)
~Jess
I love that this has squash in it. I'll have to make this!
What a creative dish! It looks like it could be delicious.
...nice looking!
Not sure about that one but it sure is creative. : )
YUM. I adore frittata and have it often. I have never thought of chickpeas or cumin and will experiment.
wow this looks like it is just chuck full of a lot of good for you things!
Another veg meal bursting with goodness.
Lisa x
Oh, wow, this looks fantastic, Jan! I'm pinning it and hoping to try it sometime soon! Pinning!
Thank you Jan!!!
This looks lovely, and also healthy!xxx
This is a definite Jan 😀
Linda said:
This does look delicious, thank you so much for sharing.
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