Need a fantastic frittata for dinner, lunch, brunch (or all of the above)? This is a savory favorite of ours, and especially the leftovers (if there are any.) The garlic aioli or mayo is not to be missed when serving…
Prep
20 minCook
0Ready In
50 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 12 large eggs | |
| 1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley) | |
| 3/4 cup creme fraiche or sour cream | |
| 1/2 tsp. crushed red pepper flakes | |
| 1 tsp. kosher salt, plus more | |
| 4 Tbsp. extra-virgin olive oil, divided | |
| 4 cups of cooked chickpeas or 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 | |
| 1/4 cup of chopped red pepper | |
| 1 handful of spinach (or hardy greens such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces | |
| 2/3 cup of aioli or mayonnaise |
Looking for a perfect match for those fresh Summer tomatoes in your garden? Or that you got at the farmer's market? This is a perfect Summer recipe to capture the flavor of the season with some healthy white bean superfood nutrition. The truth is though, this recipe works even if it's the middle of winter and the only tomatoes you can eat are the grape tomatoes from the supermarket.
| 1. | Preheat oven to 350°. Whisk eggs, herbs, creme fraiche / sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain. |
| 2. | Heat 2 Tbsp. oil in a 12" 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, pepper, 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 aioli / mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt. |
| 7. | Serve frittata with garlic aioli / mayo and reserved chickpeas. |
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