Italian Frittata with Sun-Dried Tomato, Artichoke, and Mozzarella with Sautéed Spinach and Chickpea Salad

• 20 ml extra virgin olive oil⇄
• 200 g artichoke hearts (jarred, drained)⇄
• 60 g sun-dried tomatoes (oil-packed)⇄
• 10 g garlic⇄

Preheat oven to 180°C. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Sauté quartered artichoke hearts and roughly chopped sun-dried tomatoes for 3 minutes until warmed through and slightly caramelized. Add minced garlic and cook for an additional 30 seconds until fragrant.

💡 Use oil-packed sun-dried tomatoes for richer flavor and better sautéing compared to dry-packed ones.

• 240 g canned chickpeas (drained, rinsed)⇄
• 15 ml lemon juice⇄
• 10 ml extra virgin olive oil⇄
• 2 g salt⇄
• 1 g black pepper⇄

In a medium bowl, combine drained and rinsed chickpeas with lemon juice, olive oil, salt, and pepper. Stir well to coat and set aside to marinate at room temperature.

💡 Rinse chickpeas thoroughly to remove excess sodium from the canning liquid.

• 8 count large eggs⇄
• 60 ml heavy cream⇄
• 5 g salt⇄
• 3 g black pepper⇄
• 15 g fresh basil leaves⇄
• 120 g fresh mozzarella⇄
• 30 g pine nuts⇄

In a large bowl, whisk eggs with heavy cream, salt, pepper, and torn basil leaves until fully combined. Pour the egg mixture over the sautéed vegetables in the skillet. Scatter torn mozzarella pieces and pine nuts evenly across the surface.

💡 Tear mozzarella by hand instead of slicing for better melty pockets throughout the frittata.

Transfer the skillet to the preheated oven at 180°C. Bake for 18-20 minutes until the center is set and the top is golden brown. Check doneness by gently shaking the skillet; the center should not jiggle.

💡 Avoid overcooking by checking at the 18-minute mark to prevent a rubbery texture.

• 10 ml extra virgin olive oil⇄
• 200 g fresh spinach⇄
• 5 g garlic⇄
• 2 g salt⇄

Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach in handfuls, stirring for 2-3 minutes until wilted and bright green. Season with salt.

💡 Don’t overcrowd the pan; add spinach gradually to ensure even wilting.

Remove the sautéed spinach from heat and gently fold it into the marinated chickpea mixture. Stir to combine flavors and keep warm until the frittata is ready.

💡 Mix gently to avoid mashing the chickpeas for better texture in the salad.

Remove frittata from the oven and let it rest for 2-3 minutes in the skillet to firm up slightly before slicing. Ensure the center is fully set with no runny egg.

💡 Resting helps the frittata hold its shape when cut into wedges.