This dish has hints of the Middle East. You can substitute spinach for either the kale or Beet greens. The beet greens or spinach must be parboiled and all the water squeezed out of them or the frittata will have too much liquid to cook properly.
Bring a medium size pot of water to a boil.
Preheat the oven to 375.
Remove the stems from 1 bunch of Beet greens (reserve the beets for another recipe) and 1 Bunch of kale.
Drop the beet greens (or spinach if you are using) into the water for 30 seconds, then drain and rinse with cold water. Squeeze the greens to remove all the water, then chop them roughly.
Beat 8 jumbo eggs in a bowl and add 1/2 t. salt and a generous amount of pepper.
Crumble feta cheese to make 1/2 C. Drain and rinse a 12 oz. can of chickpeas.
Chop the kale roughly.
Chop 1/2 of an onion and saute in 2 T. olive oil in a large cast iron skillet until tender. Add 2 minced cloves of garlic and 1 1/2 t. zatar seasoning. Saute for 2 minutes, then add the kale. When it softens, add the beet greens or spinach. Stir to combine, then taste and season with salt and pepper.
Pour in the eggs, cheese and garbanzos and stir to combine everything well. Reduce the heat to a simmer.
When the frittata is bubbling around the edges, carefully place it in the oven and bake until it is nicely browned on top and the edges are separating from the pan. Remove and allow to sit for 10 minutes before cutting.