In a large bowl, whisk eggs and milk, season with salt and pepper and set aside.
Rinse greens in cold water, pat dry, remove center rib by cutting around it, and roughly chop. Set aside.
Heat olive oil in cast iron pan over medium heat. Before the oil heats up, use a paper towel to coat sides of pan as well as bottom.
Saute onions until golden. Season with salt and pepper.
Add chickpeas and harissa to pan, stir and cook for 2-3 minutes.
Add chard and toss with other ingredients until barely wilted.
Mix tomato paste, ketchup and lemon juice in a small bowl until blended. Add to pan and mix.
Spread contents of pan evenly with back of spoon or spatula.
Add crumbled cheese, distributing evenly across the surface of greens mixture.
Pour egg mixture over the greens and spread evenly. Allow to cook over medium heat on the stovetop for about 5 minutes. The edges should begin to look like they are firming up just a bit.
Sprinkle with reserved crumbled cheese.
Place pan in oven and bake for about 8 minutes. To check for doneness, insert a knife in the center of frittata. If it comes out clean, you’re all set. If there’s runny egg on the knife, continue cooking for 2-3 more minutes.
It's always fun to learn and see what we know.
Here's your question of the week.
Do you know what Harissa is?
Want to learn how to make it? Bon Appetit has a nice recipe.