Taco Frittata


Lately we have been having Walking Tacos for dinner on a regular basis. We had them for the first time when a friend made them on a camping trip and they are so quick and easy! I have mine in a bowl, sans the Fritos. I cook up a 3 pound package of ground turkey for dinner and then I have lunches for the week for myself or freeze the leftovers.

I am a huge fan of tacos in general and just love the flavors. I had tons of eggs in my fridge and needed to use them up so I decided to make one of my favorite things – a frittata. Frittatas are the best way to use leftovers. All you do is blend up some eggs and milk, add in the leftovers and bake for about 20 minutes and breakfast or dinner is served!

The first time I made a frittata was many years ago when watching 30 Minute Meals and Rachael Ray threw one together with leftovers. I immediately made it and fell in love. My favorite combos are simple ham and cheese, and Alfredo spinach. We had so many leftovers from when I made walking tacos this week that I decided to throw it all together and see how this taco frittata turned out. It was a hit!

I topped mine with a little sour cream, taco sauce and extra green onions. When I ate a leftover slice I topped it with a little shredded lettuce too, which made a great refreshing bite to it. What is your favorite way to make frittatas?

Taco Frittata

Author: The Ruby Kitchen

Notes: If you do not have a well-seasoned cast iron skillet you can use any skillet that is oven safe. Just be sure to add some extra butter or oil to prevent sticking.

Ingredients
6 eggs
¼ cup milk
Salt and pepper, to taste
2 Tbsp. butter
1 cup diced onion
1 Tbsp. minced garlic
1 cup leftover taco meat
2-3 green onions, sliced thinly
1 cup diced tomato
1 cup shredded cheese

1. Preheat the oven to 350 degrees. Warm an 8 inch cast iron skillet over medium heat.
2. Whisk or blend eggs, milk, salt and pepper together and set aside.
3. Add butter, onion and garlic to the pan and stir until just soft, 2-3 minutes.
4. Add taco meat, most of the green onion and tomato and mix.
5. Pour egg mixture into pan and stir to combine. Cook for a minute without stirring.
6. Top with cheese and bake for 15-20 minutes, until it doesn’t jiggle and is set.
7. Remove from the oven and top with a little extra shredded cheese and the remaining green onions.
8. Serve with sour cream, taco sauce, hot sauce or anything else you like on your tacos.
9. Store covered in the fridge or freeze.

Bariatric Notes: 8 bariatric-sized servings. 16g protein per bariatric portion.

This entry was posted in Bariatric-Friendly, Breakfast Eats, Casseroles, Gluten Free, Poultry and tagged , . Bookmark the permalink.

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