Pea, mushroom, spinach and pesto frittata with broccoli, cauliflower and chickpea mash recipe

This is a super easy and quick lunch or dinner, packed full of vegetables and really delicious!

You will need:

for the frittata-

1 onion
2 cloves of garlic
100g peas
2 handfuls spinach
mushrooms (I used closed cup chestnut mushrooms)
4 medium/large eggs. If you want a thicker frittata add more eggs
1 tablespoon of green or red pesto
cooking oil (I used coconut)

for the mash-

equal portion of broccoli and cauliflower (I used 1/2 a whole cauliflower)
1 heaped tablespoon of butter
1/2 tin of chickpeas

Method:

Heat the oil in the frying pan and chop the garlic, onion and mushroom and add to the pan. Cook on a medium-high heat until the onion and mushroom have browned.

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Add the peas and spinach until the spinach has wilted.

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Seperately put the eggs in a mixing bowl, season with salt and pepper, add the pesto and whisk.

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Turn down the heat to low-medium, make sure the ingredients are equally spread in the pan. Add the egg mixture. Leave on heat until nearly all the egg is cooked.

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Prepare equal amounts of broccoli and cauliflower

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Place the broccoli and cauliflower in a pan, adding hot water and the chickpeas. Cook for 3-4 minutes on a medium-high heat.
While the mash is cooking place the frittata under the grill.

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After 3-4 minutes drain the broccoli, cauliflower and chickpeas and place back in the pan.

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Add the butter, and season with salt and pepper. Either mash manually or use a hand blender to blend into a smooth mash.

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Remove the frittata from under the grill, making sure all the egg has cooked, and cut into portions.

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Serve and enjoy!!

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