Chickpea Frittata With Roasted Bell Pepper Sauce Recipe (with Video)

For the sauce
1. In a pan, heat the olive oil with the butter, add the garlic and onion and cook for a few minutes or until the onion softens. Add the bell peppers and liquid from their jar and cook for a few more minutes. Transfer everything to a blender, add stock, salt and pepper. Blend until you get a liquid and homogenous texture. Heat again in the pan and place to the side.
For the frittata
1. Pre-heat the oven to 200ºC/400ºF.
2. In a bowl, mix eggs with milk, salt, pepper, dried herbs and cheese. Whisk until integrated.
3. Sear the bacon slices in a large oven-proof pan until they are browned. Remove from the pan and add the onion and garlic. Add the chickpeas and rest of the vegetables and let them soften. Add the egg mixture and incorporate. Cook for 5 minutes on medium heat and transfer to the oven. Bake for 10 minutes or until the top is golden brown and firm. Remove from the oven and let it cool for 10 minutes before slicing. Serve with bell pepper sauce.
4. Share and enjoy.
Tip:
1. You can substitute the milk for cream or greek yogurt to add some density to the fritatta.