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1
Preheat oven to 350u00b0F. Grease and line a 9 1/2 inch springform pan with parchment paper.
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2
Combine zucchini and salt in a colander set over a bowl. Let stand for 30 mins. Rinse under cold water then pat dry with paper towels.
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3
Meanwhile, blanch green beans in boiling, salted water for 5 mins, or until tender. Transfer beans to an ice bath with a slotted spoon until cool. Drain then chop finely.
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4
Add chard leaves to boiling water. Bring back to a boil then drain immediately. Rinse under cold running water until cool then drain again. Squeeze to remove excess moisture then pat dry with paper towels. Chop finely.
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5
Combine zucchini, green beans and chard in a large bowl along with cheese, herbs, breadcrumbs, egg, sesame seeds and oil. Season. Transfer to prepared pan, smooth surface and bake for 35 mins, or until set and golden. Let cool in pan for 15 mins.
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6
Meanwhile, to make the dip, place split peas in a small saucepan with enough cold water to just cover. Bring to a boil then drain and rinse. Return peas to pan along with onion and garlic. Add enough cold water to cover by 2 1/2 inches. Bring to a boil then reduce heat and simmer for 25 mins, or until peas are tender and beginning to collapse. Drain. Let cool to room temperature then process with spices until smooth. With the motor running, gradually add oil in a steady stream. Add lemon juice and season to taste.
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7
Serve frittata warm or at room temperature, cut into wedges and garnished with parsley. Serve with dip, pita bread and lemon wedges.
