Italy Meets India in the Sun Oven

Chickpeas and spices give this frittata an Indian twist.

Indian Spiced Frittata


1 tablespoon olive oil

1 small onion, thinly sliced

1 teaspoon fennel seeds

1/2 teaspoon red pepper flakes

1 cup Swiss chard leaves, chopped

1 1/2 cups cooked chickpeas or 1 (9 ounce can) drained

1 cup frozen peas, thawed

8 eggs

salt and pepper to taste


Set Sun Oven out to preheat.

Combine the oil and onions in a 10-inch cast iron skillet. Put skillet, uncovered, in the Sun Oven and sauté until the onions are soft. Stir in fennel seeds, red pepper, and chopped Swiss chard. Cover the skillet with a lid and cook chard until wilted. Remove skillet from the Sun Oven and let cool slightly. In a large bowl, beat the eggs, stir in chickpeas and peas. Season with salt and pepper. Pour egg mixture into the skillet with the onions and chard. Cover with a lid and cook in the Sun Oven until set, 1 to 1 1/2 hours. Cut into wedges and serve hot, cold, or at room temperature.

Makes 4 to 6 servings.



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