Chickpea & Cherry Frittata with Avocado Sauce

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I came across this interesting frittata recipe in the latest issue of Runner’s World and it intrigued me so much I had to make it for a weekend breakfast at the first opportunity. Chickpeas and cherries just aren’t ingredients found in your typical frittata. It’s a hearty, nutrition packed meal perfect for a leisurely post-run Sunday breakfast. I whipped up the avocado sauce to go with it because, seriously, everything is better with sauce!

This frittata could be mixed up right before your run (or even the night before) and refrigerated until ready to cook. Since the stove top work only takes a couple minutes, you can get that out of the way, pop the frittata in the oven, and have plenty of time to shower while it’s cooking so you don’t bring your running aroma to the breakfast table.

The avocado sauce can be made ahead of time too. I mixed it up the night before and stored it in a glass bowl with a tight-fitting lid. Press a layer of plastic wrap onto the surface of the sauce before you cover the bowl and the lovely green color will stay vibrant until serving time.

This time of year, fresh cherries aren’t an option in Minnesota, so I used the dried cherries I had on hand. When we’re in cherry season once again, I’ll be making this with big luscious Bings and can’t wait! I must admit I wasn’t a huge fan of the mint garnish. For my taste, basil would have been a better choice. Italian parsley, dill, or tarragon would work too.
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Chickpea and Cherry Frittata with Avocado Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

Adapted from Chef Sam Talbot’s recipe in the February 2014 issue of Runner’s World

8 eggs, lightly whisked
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped fresh cherries or ½ cup chopped dried cherries
1 cup shredded parmesan cheese
½ cup almond milk
1 tablespoon chopped fresh thyme leaves
1 tablespoon agave nectar or honey
1 teaspoon white wine vinegar
¼ to ½ teaspoon sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
¼ cup loosely packed, torn fresh mint or basil leaves (or other fresh herb of choice), for garnish

Preheat oven to 350 degrees F. In a large bowl, mix eggs, chickpeas, cherries, parmesan, almond milk, thyme, agave, vinegar, salt & pepper. Heat the olive oil over medium heat in a cast-iron skillet. Pour the egg mixture into the skillet and cook for two minutes without stirring. Transfer the skillet to the oven and bake until eggs are puffed and set in the middle, about 20 minutes. Remove the skillet from oven and let cool 5-10 minutes. With a spatula, gently remove the frittata from the pan to a cutting board. Cut into wedges and garnish with mint or basil. Serve with avocado sauce (recipe below). Serves 4-6.

Avocado Sauce

1 ripe avocado
2 tablespoons mayonnaise (I used vegan Earth Balance Mindful Mayo)
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
½ teaspoon agave nectar, honey, or sugar
¼ teaspoon salt
½ jalapeño pepper, minced, include seeds
About 1/3 cup milk (almond, soy, hemp, cow—your preference)

Place all ingredients except milk in bowl of food processor and process until well mixed. With processor running, slowly add milk and process until smooth and saucy. Enjoy!
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