Harissa Chickpea Frittata

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I love Mediterranean food. It’s fresh, healthy, and flavorful, and it is often simple enough that anyone can make it at home. My grandpa was from Israel, so I was raised eating this type of cuisine, and my love for it has only grown as I age and experiment with food.

If you’re a fan of Mediterranean food as well, you may have heard of CAVA, a casual-style restaurant that serves Mediterranean food in the style of somewhere like Sweetgreen or Chipotle. If you’ve ever been there, you’ll know that their dips and spreads are to die for! And there’s good news for people like me who are obsessed with their harissa or their tzatziki — their products will now be sold nationwide at Whole Foods! Yay!

I personally think their harissa is one of the best harissas I’ve ever had, and I’ve been putting it on absolutely everything. If you don’t know what harissa is, it’s a spicy hot chili pepper paste that pairs well with everything from eggs to pasta to meat and chicken.

Now that summer is here, I know people like to throw gatherings, and I am particular to a summer brunch soiree. So in partnership with CAVA, I’ve created this Harissa Chickpea Frittata that can be used as a breakfast meal or eaten for lunch and dinner.

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Ingredients (serves 4)

  • 1 tablespoon extra virgin olive oil

  • 1 (14.5 oz) can chickpeas, rinsed and drained

  • 2 medium carrots, chopped

  • 1/8 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • 2 cups roughly chopped kale

  • 1/2 cup sun dried tomatoes, with oil

  • 8 eggs, whisked

  • 1/4 cup Greek yogurt

  • 3-4 tablespoons CAVA Harissa

1. Preheat oven to 350 degrees Fahrenheit. Heat olive oil up in a medium cast-iron skillet or oven-safe pan on medium-low heat. Add chickpeas, carrots, salt, pepper, and garlic powder and sauté for 2-3 minutes, stirring frequently so chickpeas don’t stick.

2. Add kale and sun dried tomatoes, and sauté for an additional 2-3 minutes. Pour the whisked eggs evenly over the ingredients in the pan. Top with dollops of yogurt and harissa spread evenly over the eggs.

3. Transfer to the oven and bake for 20 minutes or until eggs have cooked all the way through. You can broil for 2 minutes at the end of any part seems to have cooked unevenly. Serve warm.

Thank you to CAVA for sponsoring this post!

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Carina Wolff1 Comment