Best 3 Spiced Chickpeas And Greens Frittata Recipes

Unleash the vibrant flavors of the Mediterranean with our culinary journey to create a delightful spiced chickpeas and greens frittata. This delectable dish combines the goodness of protein-packed chickpeas, a medley of fresh greens, and an array of aromatic spices, all enveloped in a golden crust of perfectly cooked eggs. Whether you're seeking a hearty brunch, a light lunch, or a nutritious dinner, our carefully curated recipe will guide you through the steps of crafting this flavorful and versatile dish.

Here are our top 3 tried and tested recipes!

SPICED CHICKPEAS AND GREENS FRITTATA

Spiced Chickpeas and Greens Frittata image

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

Provided by Molly Baz

Categories Bon Appétit Egg Brunch Dinner Frittata Chickpea Curry Garlic Leafy Green Sour Cream Mayonnaise Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 12

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

Steps:

Preheat oven to 350°F. 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.

FRITTATA WITH LEFTOVER GREENS

Frittata with Leftover Greens image

Use up leftover cooked greens (which, in my experience, don't reheat so nicely) in this delicious frittata! You can use spinach, Swiss chard, kale, etc.

Provided by ajhorse21

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 cup chopped red onion
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup grape tomatoes, halved
1 cup cooked Swiss chard (thawed if frozen)
¼ cup grated Parmesan cheese

Steps:

Preheat the oven's broiler and set the oven rack in the upper third of the oven. Beat the eggs and egg whites in a mixing bowl until smooth. Whisk in the parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly blended; set aside.
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Stir in the onion, and season with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the tomatoes, and cook an additional minute. Add the cooked Swiss chard; cook and stir until the Swiss chard is hot. Pour in the egg mixture, cover, and cook until the edges of the egg have set, about 5 minutes.
Uncover the frittata, and sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese is golden brown and the center of the frittata has set, about 2 minutes. Remove from the oven, and let stand 3 minutes before serving.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 4.8 g, Cholesterol 157.9 mg, Fat 7.4 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 376.3 mg, Sugar 1.9 g

FRITTATA-CHICKPEAS AND GREENS RECIPE

Frittata-Chickpeas and Greens Recipe image

Provided by á-3918

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Tips:

Choose fresh, high-quality ingredients: The fresher your ingredients, the better your frittata will taste. Look for vibrant, colorful greens, firm chickpeas, and flavorful cheese.
Don't overcook the chickpeas: Chickpeas should be cooked until they are tender but still hold their shape. Overcooked chickpeas will become mushy and ruin the texture of the frittata.
Use a well-seasoned cast-iron skillet: A well-seasoned cast-iron skillet will help the frittata cook evenly and prevent it from sticking. If you don't have a cast-iron skillet, you can use a nonstick skillet, but be sure to grease it well.
Cook the frittata over medium heat: Cooking the frittata over medium heat will help it cook evenly without burning. If you cook it over too high heat, the outside will burn before the inside is cooked through.
Don't overcook the frittata: The frittata is done when the center is just set. Overcooked frittata will be dry and tough. To check if the frittata is done, insert a toothpick into the center. If it comes out clean, the frittata is done.

Conclusion:

This spiced chickpeas and greens frittata is a delicious, healthy, and easy-to-make breakfast, lunch, or dinner. It's packed with protein, fiber, and vitamins, and it's a great way to use up leftover chickpeas and greens. With its flavorful combination of spices, chickpeas, greens, and cheese, this frittata is sure to be a hit with everyone who tries it.