Spiced Chickpeas and Greens Frittata
- Preparing Time: -
- Total Time: -
- Served Person: 4–6 servings
- 2/3 cup mayonnaise
- 3/4 cup sour cream
- 12 large eggs
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. kosher salt, plus more
- 1 medium onion, finely chopped
- 4 tbsp. extra-virgin olive oil, divided
- 1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)
- 2 (15.5-oz.) cans chickpeas, rinsed,patted dry
- 2 tsp. medium curry powder
- 6 garlic cloves, 5 thinly sliced, 1 whole
- 1 small bunch hardy greens (such as mustard, kale, or swiss chard), ribs and stems removed, leaves torn into 2" pieces
- Carbohydrate 47 g(16%)
- Cholesterol 411 mg(137%)
- Fat 53 g(82%)
- Fiber 15 g(62%)
- Protein 28 g(56%)
- Saturated Fat 13 g(64%)
- Sodium 847 mg(35%)
- Calories 763
Preparation Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain. 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. 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. 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. 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. Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt. Serve frittata with garlic mayo and reserved chickpeas.
Preparation Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain. 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. 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. 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. 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. Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt. Serve frittata with garlic mayo and reserved chickpeas.
