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Egg Frittata Casserole

Egg Frittata Casserole
Egg Frittata Casserole

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.

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From TSTE®
1 TBS TSTE® Organic Extra Virgin Olive Oil
½ cup TSTE® Sundried Tomato, finely chopped
½ tsp TSTE® Tomato Tarragon Spice Blend or TSTE® Tuscany Spice Blend 

From the Grocer
6 large eggs
¼ cup 2% milk
2 TBS light agave nectar
1 tsp cream of tartar
15 oz can of chickpeas, rinsed, drained and coarsely chopped
4 oz (one small container) goat cheese crumbles
Fresh 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 Skillet
Total Time: 40 mins
Prep: 10 mins
Cook: 30 mins