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    Chickpeas and Greens Frittata

    Dinner
    Vegetarian
    ​

    4 servings

    porcije

    -

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    12 large eggs

    1½ cups chopped tender herbs (such as basil, cilantro, and/or parsley)

    ¾ cup sour cream

    ½ tsp. crushed red pepper flakes

    1 tsp. kosher salt, plus more

    4 Tbsp. extra-virgin olive oil, divided

    2 15.5-oz. cans chickpeas, rinsed,patted dry

    2 tsp. medium curry powder

    1 medium onion, finely chopped

    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

    ⅔ cup mayonnaise

    Upute

    Preheat oven to 350°. 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.

    4 servings

    porcije

    -

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    12 large eggs

    1½ cups chopped tender herbs (such as basil, cilantro, and/or parsley)

    ¾ cup sour cream

    ½ tsp. crushed red pepper flakes

    1 tsp. kosher salt, plus more

    4 Tbsp. extra-virgin olive oil, divided

    2 15.5-oz. cans chickpeas, rinsed,patted dry

    2 tsp. medium curry powder

    1 medium onion, finely chopped

    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

    ⅔ cup mayonnaise

    Upute

    1

    Preheat oven to 350°. 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.