Spiced Chickpea Frittata

• Preheat oven to 350°F. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 t. salt together in a bowl until fully combined.
• Heat 2 T of oil in an ovenproof skillet over medium-high heat. Add chickpeas and curry powder and season with salt. Tossing occasionally, cook for 6-8 minutes (until golden brown). Move 1 cup chickpeas to a bowl; set aside.
• Reduce the heat to medium. Add onion, sliced garlic, and remaining 2 T oil to chickpeas in skillet. Stir occasionally, until the onion begins to brown and soften ( about 7–9 minutes).
• Add a handful of greens and 2 T of water and cook until slightly wilted. Add greens in sections at a time. Let them slightly wilt before adding more, until all greens are wilted, about 5 minutes total. Season with salt. Let them cool for 3 minutes.
• Return pan to medium-low. Pour in egg mixture, and cook. Stir the eggs and swirl the pan often, until the edges are just set (texture should be like a very soft scramble), about 6 minutes.
• Transfer to the oven and bake until puffed slightly, and center is just set, 10–15 minutes. Remove from oven and let it cool for 5–10 minutes.
• Add mayonnaise to a small dish and add in the remaining grated garlic; mix well. Season to taste with salt.
• Serve with garlic mayo and leftover chickpeas.