Lebanese Chickpea & Herb Frittata with Crispy Pita & Labneh

Ingredients

• 8 whole large eggs, room temperature
• 1 1/2 cups canned chickpeas, drained and rinsed, no salt added
• 4 tbsp extra virgin olive oil, divided
• 1/4 cup fresh mint, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 3 whole green onions, sliced, white and light green parts
• 1/2 cup roasted red bell pepper, jarred is fine, drained and chopped
• 3 whole garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp sumac, optional but recommended
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 3/4 cup labneh (strained yogurt)
• 4 whole whole wheat pita bread
• 1 cup cherry tomatoes, halved, for serving

Instructions

1. 1

   Preheat oven to 400°F. Toss chickpeas with 1 tbsp olive oil, cumin, sumac, salt, and pepper on a small baking sheet. Roast for 8 minutes until lightly crisped, stirring halfway through. Set aside.

2. 2

   While chickpeas roast, whisk together eggs with 2 tbsp olive oil in a large bowl until well combined. Fold in fresh mint, parsley, green onions, roasted red pepper, and minced garlic.