Harissa and Spring Greens Frittata Recipe

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:

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, whisk eggs and milk, season with salt and pepper and set aside.
3. Rinse greens in cold water, pat dry, remove centre rib by cutting around it, and roughly chop. Set aside.
4. 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.
5. Sauté onions until golden. Season with salt and pepper.
6. Add chickpeas and Never Not Eating Harissa to pan, stir and cook for 2-3 minutes.
7. Add chard and toss with other ingredients until barely wilted.
8. Mix tomato paste, ketchup and lemon juice in a small bowl until blended. Add to pan and mix.
9. Spread contents of pan evenly with back of spoon or spatula.
10. Add crumbled cheese, distributing evenly across the surface of greens mixture.
11. 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.
12. Sprinkle with reserved crumbled cheese.
13. 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.

Source: https://www.myjewishlearning.com/the-nosher/frittata-recipe-with-seasonal-greens-and-harissa/