4 Servings 15 min Cook
4 Large Egg
1/3 Cup Parmesan Cheese
2 Cup Chickpeas
2 Tbsp Rosemary
1 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
Preheat oven to 400F and place a baking tray on the middle shelf.
Line an 8-inch springform pan with baking paper & grease with olive oil.
Whisk together lightly eggs and parmesan.
Season with salt & pepper.
Place chickpeas in the prepared tin.
Pour over the egg mixture & scatter over the rosemary.
Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes.