Spiced Chickpeas And Greens Frittata

  1. Preheat oven to 350u0b0F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
  2. Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6-8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
  3. Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7-9 minutes.
  4. Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
  5. Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10-15 minutes. Let cool 5-10 minutes.
  6. Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
  7. Serve frittata with garlic mayo and reserved chickpeas.

eggs, herbs, sour cream, red pepper, kosher salt, extravirgin olive oil, chickpeas, curry powder, onion, garlic, hardy greens, mayonnaise

Taken from www.epicurious.com/recipes/food/views/spiced-chickpeas-and-greens-frittata (may not work)

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