Tomato Basil Fritatta with Lemony Garbanzo Salad

This is a protein rich meal what can be made with or without meat.

Start with about 1 cup of dry garbanzos. Simmer for a few hours until they are tender but not mushy. Meanwhile, start the fritatta. Allow yourself about an hour. Slice a small onion, a small red pepper, and anywhere from 2-8 cloves garlic. Saute on low heat with extra virgin olive oil in a large cast iron skillet.

Cook until the vegetables are soft, then you may optionally slice 2-3 hot Italian sausages. I used Isernio's pork sausage. Add the sausage, and continue cooking until they are cooked through.

Meanwhile, in a mixing bowl whisk 6 jumbo eggs, 1 sliced tomato, and a handful of fresh picked basil, sliced thin. Add salt and freshly ground pepper to taste.

Cook under low heat until the edges begin to set. Place, uncovered, in a 400 oven and bake until center is set.

While the fritatta finishes in the oven, assemble the garbanzos: Drain, and place in a bowl. Drizzle generously with olive oil, then sea salt and freshly ground pepper. Toss in two sliced tomatoes, and another handful of thin sliced basil. Finish with the juice of one lemon.

I served mine on a generous bed of baby lettuce, with the frittata and my flax foccacia.