Spiced Chickpeas and Greens Frittata
A hearty and flavorful frittata combining tender eggs with curry-spiced chickpeas, wilted greens, and fresh herbs, served with a garlic mayo. Perfect for brunch or dinner, this dish balances protein-rich ingredients with aromatic spices.
Ingredients
- •12 whole large eggs
- •1½ cups mixed tender herbs
- •¾ cup sour cream
- •½ tsp crushed red pepper flakes
- •1 tsp kosher salt
- •4 Tbsp extra-virgin olive oil
- •2 cans chickpeas
- •2 tsp medium curry powder
- •1 whole medium onion
- •6 cloves garlic
- •1 bunch hardy greens
- •⅔ cup mayonnaise
Cooking Instructions
- 1.
Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
5 min
- 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.
8 min
- 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.
9 min
- 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.
8 min
- 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.
25 min
- 6.
Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
3 min
- 7.
Serve frittata with garlic mayo and reserved chickpeas.
2 min