Name: Spiced Chickpeas and Greens Frittata
Yield: 4–6 servings
Ingredients: 12 large eggs; 1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley); 3/4 cup sour cream; 1/2 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; 2/3 cup mayonnaise

Sliced frittata in cast iron skillet. To the sides a bowl of spiced chickpeas garlic mayonnaise and two plates with...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li

When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet supper

Recipe information

Yield
4–6 servings

Ingredients

12 large eggs

1 1/2 cups chopped tender herbs (such as basil, cilantro, and/or parsley)

3/4 cup sour cream

1/2 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

2/3 cup mayonnaise

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
Step 7
Serve frittata with garlic mayo and reserved chickpeas.