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Gourmet Chickpea Frittata with Sun-Dried Tomato Pesto

Boodschappenlijst

Voorraadkast-basis— deze heb je waarschijnlijk al

Bereiding

1. Prepare the Sun-Dried Tomato Pesto

  1. Add the drained sun-dried tomatoes, pine nuts, fresh basil, 1 minced garlic clove, 2 tablespoons of olive oil, and a small pinch of salt into a small food processor or blender.
  2. Pulse until you reach a textured, vibrant pesto. If needed, loosen with an extra teaspoon of water or olive oil. Set aside.

2. Whisk the High-Protein Egg Base

  1. Preheat your oven's grill/broiler to high (or set the oven to 200°C / 400°F).
  2. In a large mixing bowl, whisk together the whole eggs, egg whites, grated Parmigiano Reggiano, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until fully blended and frothy.

3. Sauté Aromatics and Vegetables

  1. Heat the remaining 1 tablespoon of olive oil in a 24–26 cm oven-safe non-stick or cast-iron skillet over medium heat.
  2. Add the sliced shallot and cook for 2 to 3 minutes until translucent.
  3. Stir in the remaining minced garlic and cook for 30 seconds until fragrant.
  4. Add the baby spinach and rinsed chickpeas. Sauté for 1 to 2 minutes just until the spinach wilts down evenly.

4. Cook and Set the Frittata

  1. Spread the chickpea and spinach mixture evenly across the base of the skillet.
  2. Pour the whisked egg mixture over the vegetables. Reduce heat to medium-low and let the frittata cook undisturbed for 4 to 5 minutes, until the outer edges begin to firm up and pull slightly away from the sides.
  3. Dot the top with small pieces of the crumbled goat cheese.

5. Broil to Perfection

  1. Transfer the skillet to the top rack of the preheated oven.
  2. Broil for 3 to 4 minutes (or bake for 6 to 8 minutes) until the center is fully set, puffed, and the cheese is lightly golden.
  3. Carefully remove the skillet from the oven using an oven mitt and let it rest for 3 minutes.

6. Garnish and Serve

  1. Spoon and swirl generous dollops of the sun-dried tomato pesto over the warm frittata.
  2. Scatter fresh microgreens over the top and finish with an extra crack of black pepper.
  3. Slice into neat wedges and serve warm.

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