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This versatile recipe can be a quick breakfast or with the addition of a handful of savory ingredients (think charcuterie, mushrooms, spinach…) you’ve got a great dinner. Add something sweet, like dried cherries, for a great late night snack.
From TSTE®1 TBS TSTE® Organic Extra Virgin Olive Oil½ cup TSTE® Sundried Tomato, finely chopped½ tsp TSTE® Tomato Tarragon Spice Blend or TSTE® Tuscany Spice Blend
From the Grocer6 large eggs¼ cup 2% milk2 TBS light agave nectar1 tsp cream of tartar15 oz can of chickpeas, rinsed, drained and coarsely chopped4 oz (one small container) goat cheese crumblesFresh vegetables of choice (optional)
PREHEAT the oven to 375°F. Lightly cover a medium size (about 8-inch) cast iron skillet (or a medium casserole pan (approximately 7 x 10-inch) with non-stick baking spray.IN a medium bowl, whisk together the eggs, milk, agave, cream of tartar, and TSTE® Organic Extra Virgin Olive Oil. Add half the chickpeas, half the TSTE® Sundried Tomatoes, and all of the goat cheese. Add additional chickpeas, remaining TSTE® Sundried Tomatoes, or other seasonal vegetables as desired.MIX in TSTE® Tomato Tarragon Spice Blend or TSTE® Tuscany Spice Blend.POUR mixture into the prepared pan. Bake at 375°F for 5 mins, then reduce the temperature to 350°F and continue baking for about 20-25 mins, until the edges are golden and the center is puffed and set.ALLOW to cool about 5 mins. Carefully cut and remove pieces (they will still be very hot). Serve warm.*For a “breakfast for dinner” serving: mound salad greens on a plate and drizzle with olive oil. Top with a slice of the “frittata” and garnish with steamed vegetables.
Yield: 1 - 8-inch SkilletTotal Time: 40 minsPrep: 10 minsCook: 30 mins
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