Chickpea and Cherry Frittata

By courtneyepowell

Ingredients

• 8 eggs, lightly whisked
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cup chopped fresh cherries or 1/2 cup chopped dried cherries
• 4 ounces goat cheese, crumbled
• 1/4 cup unsweetened almond milk
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons agave nectar or honey
• 1 teaspoon cream of tartar
• 1 tablespoon olive oil
• 1/4 cup loosely packed, torn fresh mint leaves for garnish

Preparation

Step 1

Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.