Lebanese Chickpea & Herb Frittata with Crispy Pita & Labneh
Prep 20 min · Cook 25 min · Serves 4 · medium
A vibrant baked egg dish infused with roasted chickpeas, fresh herbs, and spices, served with tangy labneh and toasted whole wheat pita—a protein-rich Lebanese breakfast that's both hearty and elegant.
Ingredients
- 8 whole Large eggs, room temperature
- 1.5 cups Canned chickpeas, drained and rinsed, no salt added
- 4 tbsp Extra virgin olive oil, divided
- 0.25 cup Fresh mint, finely chopped
- 0.5 cup Fresh parsley, finely chopped
- 3 whole Green onions, sliced, white and light green parts
- 0.5 cup Roasted red bell pepper, jarred is fine, drained and chopped
- 3 whole Garlic cloves, minced
- 0.5 tsp Ground cumin
- 0.25 tsp Sumac, optional but recommended
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper, freshly ground
- 0.75 cup Labneh (strained yogurt)
- 4 whole Whole wheat pita bread
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