already guessed is that baking is the best and simplest way to get perfect frittatas every time. And believe me I've been testing the method out. In addition to my lovely asparagus, there has been a breakfast chorizo frittata, a fancy brunch of frittata with potato, sausage & truffle oil, a potato & bacon and this wonderful chickpea & rosemary number. So simple and so good. Do you have a favourite frittata flavour combination? I'd love to hear about it in the comments. [5 ingredients] chickpea & rosemary baked frittata serves 2 A frittata is just an Italian version of an omelette. Having a good frittata recipe in your repertoire is an incredibly useful idea. When you need a quick vegetarian protein hit, there are few things more satisfying. I love this frittata with the fragrance of rosemary and the comfort of chickpeas. It's all day dining really. Weekend breakfast or brunch? Just add hot buttered toast. Light lunch? Add a green salad. Simple supper? A generous glass of wine and you're good to go. 4. Place chickpeas in the prepared tin. Pour over the egg mixture & scatter over the rosemary. Season. 5. Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes. ________________________________________\\... This goes without saying, but the only way Stonesoup reaches more people is if you share it, Tweet it, Like it on Facebook, link to me from your blog, and email it to your