4–6 servings

12large 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


Step 1

Preheat oven to 350°. 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.