Greens, chickpeas and tangy goat cheese make this frittata a meal, not just a breakfast. Never Not Eating Harissa brings a little heat, while lemon keeps things bright. Bring the pan to the table for brunch, or pair a slice with a crisp salad for an easy supper.
The Stuff:
- 8 Eggs
- ¼ Cup whole or 2% milk
- 5 Cups chopped raw rainbow chard (or spinach)
- 2 Tablespoons extra virgin olive oil
- 1 Medium onion, diced
- 1 Can (15 Ounces) chickpeas, rinsed, drained and patted dry
- 1 ½ Teaspoons Never Not Eating Harissa
- 2 Tablespoons tomato paste
- 1 Tablespoon ketchup
- 2 Tablespoons freshly squeezed lemon juice
- 4 Ounces crumbled goat cheese (may use feta), reserve 1-2 Tablespoons for top
- Salt and pepper to taste
The Method:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, whisk eggs and milk, season with salt and pepper and set aside.
- Rinse greens in cold water, pat dry, remove centre rib by cutting around it, and roughly chop. Set aside.
- Heat olive oil in cast iron pan over medium heat. Before the oil heats up, use a paper towel to coat sides of pan as well as bottom.
- Sauté onions until golden. Season with salt and pepper.
- Add chickpeas and Never Not Eating Harissa to pan, stir and cook for 2-3 minutes.
- Add chard and toss with other ingredients until barely wilted.
- Mix tomato paste, ketchup and lemon juice in a small bowl until blended. Add to pan and mix.
- Spread contents of pan evenly with back of spoon or spatula.
- Add crumbled cheese, distributing evenly across the surface of greens mixture.
- Pour egg mixture over the greens and spread evenly. Allow to cook over medium heat on the stovetop for about 5 minutes. The edges should begin to look like they are firming up just a bit.
- Sprinkle with reserved crumbled cheese.
- Place pan in oven and bake for about 8 minutes. To check for doneness, insert a knife in the centre of frittata. If it comes out clean, you’re all set. If there’s runny egg on the knife, continue cooking for 2-3 more minutes.
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