Frittata with Chili-Spiced Chickpeas

Ingredients

• For the Frittata:
• Eggs (6) – Tide Mill Organics
• Goat Breakfast Sausages – Abraham’s Creamery
• 2 tbsp Salted Smoked Butter – Crooked Face Creamery
• 1 Medium Onion – Heald Farm
• 1/4 cup Sweet Pickled Peppers – Melody Ridge Farm
• 1/2 cup Cheddar Cheese – Springdale Farm
• Moxies Green Hot Sauce  – Backstage Farm
• 1/4 Cup of Milk – Abraham’s Creamery
• For the Chili-Spiced Chickpeas:
• 1 can Chickpeas – (drained and rinsed, or use dried chickpeas soaked overnight)
• 1 tbsp Olive Oil  –Pure Goodness Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• Salt & Pepper – to taste

Instructions

1. Prepare the Chili-Spiced Chickpeas:

Preheat the oven to 400°F. Drain and rinse 1 can of chickpeas, then pat them dry with a clean towel to remove any moisture. On a baking sheet, toss the chickpeas with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, and a pinch of salt and pepper. Mix well to coat evenly. Spread the chickpeas in a single layer and roast for 25-30 minutes, stirring halfway through, until crispy and golden brown. Remove from the oven and set aside.

2. Cook the Sausage & Onions:

While the chickpeas are roasting, heat a small skillet over medium heat. Remove the casing from sausages and crumble the sausage into the skillet. Cook for 6-7 minutes, breaking it up with a spatula, until browned and fully cooked. Remove from the skillet and set aside. Leave any drippings in the pan. In the same skillet, melt 2 tbsp Crooked Face Creamery Salted Smoked Butter. Dice the Heald Farm Onion and add it to the skillet. Sauté for 3-4 minutes until the onion is softened and lightly caramelized.

3. Make the Frittata:

Whisk the eggs with a pinch of salt and pepper in a bowl. Add the cooked sausage, sweet pickled peppers, and cheddar cheese. Add 1/4 Cup of milk to the mixture.  Pour the mixture into the skillet over the sautéed onions, swirling the pan to ensure the eggs evenly coat the bottom. Let them cook for 2-3 minutes until the edges start to set but the center is still slightly runny. Transfer the skillet to the oven and bake for 8-10 minutes, or until the eggs are fully set but still soft in the middle. The top should be golden and slightly puffed.

4. Assemble & Serve:

Remove the frittata from the oven and top it with the chili-spiced chickpeas for a crunchy, spicy contrast. Drizzle with a little Moxies Green Hot Sauce for an extra kick, if you like. Serve immediately or let it cool to room temperature for a great make-ahead option!