Recipe: Egg Casserole with Chickpeas, Sundried Tomatoes and Goat Cheese
Makes 1 8-inch skillet casserole
6 large eggs
¼ cup 2 % milk
2 tablespoons light agave nectar
1 teaspoon cream of tartar
1 tablespoon olive oil
1 15-ounce can chickpeas, rinsed, drained and coarsely chopped
½ cup TSTE® Sun Dried Tomatoes, fine chopped
4 ounces (one small container) goat cheese crumbles
Optional: fresh vegetables such as asparagus spears, sweet onions or peppers, summer squash, etc.
½ teaspoon savory Mediterranean or Italian spice blend (I used TSTE® Tomato Tarragon Spice Blend*)
To garnish: fresh herbs – mint, thyme, basil
For Dinner Service: salad greens and TSTE® Organic Olive Oil to dress
Preheat the oven to 375º F. Lightly spray a medium size (about 8-inch) cast iron skillet (or a medium casserole pan (approximately 7 x 10-inch)) with a non-stick baking spray.
In a medium bowl, whisk together the eggs, milk, agave, cream of tartar, and olive oil. Mix in half the chickpeas, sun dried tomatoes and all of the goat cheese. Decide whether you want additional chickpeas, sun dried tomatoes or other seasonal vegetables and mix in along with the seasoning.
Turn out into the prepared casserole pan and use a spatula to evenly distribute the ingredients. Bake at 375º F for 5 minutes, then reduce the temperature to 350º F and continue baking for about 20 to 25 minutes, until the edges are golden and the center is puffed and set.
Let cool about 5 minutes in the baking dish. Carefully cut and remove pieces (they will still be very hot). Serve warm garnished with fresh herbs.
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.
This recipe is adapted from The Sweet Life: Diabetes without Boundaries, by Sam Talbot (Rodale, 2011). I met Sam at Beaver Creek’s Food & Wine Festival a few years back and absolutely love his creative palate! Sam uses Almond Milk in his recipe, which is low-glycemic index and diabetes friendly.