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recipe_454_8854916

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.

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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Egg Frittata Casserole
Egg Frittata Casserole

In stock

$5.19

Summary
    1 Tbsp. Organic Extra Virgin Olive Oil
    ½ cup Sundried Tomato , finely chopped
    ½ tsp. Tomato Tarragon Spice Blend or Tuscany Spice Blend
    6 large eggs
    ¼ cup 2% milk
    2 Tbsp. 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)
    Prep Time
    10 mins.
    Total Time
    40 mins.
    Cook Time
    30 mins.
    Yield
    1 - 8-inch Skillet
    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 Organic Extra Virgin Olive Oil. Add half the chickpeas, half the Sundried Tomatoes, and all of the goat cheese. Add additional chickpeas, remaining Sundried Tomatoes, or other seasonal vegetables as desired.
    MIX in Tomato Tarragon Spice Blend or 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.
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