Egg Frittata Casserole
This versatile recipe can be a quick breakfast or with the addition of a handful of savory ingredients (think charcuterie, mushrooms, spinachÃ¢Â€Â¦) youÃ¢Â€Â™ve got a great dinner. Add something sweet, like dried cherries, for a great late night snack.
½ cup Sundried Tomato , finely chopped
½ tsp. Tomato Tarragon Spice Blend or Tuscany Spice Blend
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)
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.
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