<http://schema.org/articleBody>
"With Jules of stonesoup around, you never have an excuse to order takeout. For this guest post, she shares a hearty frittata made up of good things that you can keep on hand. She is offering a 2-for-1 coupon for her Virtual Cookery School, so if you&amp;#039;re still in the market for unique holiday gifts for someone who likes to cook (or wants to learn), check it out. (She has a free e-book of simple baking on offer, too. It&amp;#039;s the perfect opportunity to check out how e-books work.)\u2014 Kim Walker    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&amp;#039;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&amp;#039;re good to go. [5 ingredients]  chickpea &amp;amp;amp; rosemary baked frittata serves 2 4 eggs large handful freshly grated parmesan cheese 1 can chickpeas (400g / 14oz), drained\u00E2\u00A8 2 sprigs rosemary, leaves picked 1. Preheat oven to 200C (400F) and place a baking tray on the middle shelf. 2. Line a 20cm (8in) springform pan with baking paper &amp;amp;amp; grease generously with olive oil. 3. Whisk together lightly eggs and parmsean. Season. 4. Place chickpeas in the prepared tin. Pour over the egg mixture &amp;amp;amp; 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. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44884/desperation-dinners-chickpea-rosemary-baked-frittata-1145/>