Frittata

This is what I had for dinner last night and for lunch today. It's miiiighty tasty, and it fed 2 people supplemented by 2 small corn tortillas with cheese and roasted poblanos each.

- 6 eggs.
- 1 large tomato, chopped.
- a loose handful of basil leaves, chopped, chiffinaded, ribboned, whatever you feel like.
- 2 small cloves of garlic, minced.
- 1 jalapeno, chopped with seeds and ribs discarded.
- 1 can chickpeas, rinsed and drained.
- a small pinch of ground cumin, black pepper, and salt.

Crack the eggs and beat them in a bowl, adding in the basil. Take your chopped tomato and throw it in a hot pan with a bit of olive oil. Let it cook, stirring so nothing gets burned, until it's soft. Add in the jalapenos and garlic, continuing to sautee. Then add the chickpeas, letting them heat up a bit. Throw in the cumin and cracked pepper, mixing occasionally. Then pour the egg in, turn the heat down (because you want the egg to cook all the way through without scorching the bottom), and cover it. Let it cook until the egg is just set. Slide out of the pan, slice into wedges, and enjoy! :)

I didn't add milk to the egg because the tomato had enough moisture. And obviously everything is a million percent riff-able...