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

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.

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.

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.

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.

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.

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.

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.