Taco night is always a hit but now you can have tacos for breakfast, lunch AND dinner with this Taco Frittata!
It is with great pleasure that I announce the arrival of five little miracles. Do you remember the nest I told you about? Mama bird’s perseverance has paid off, and she is now the proud mother of precious bird babies. They hatched yesterday, and I can’t wait to watch them grow and spread their little bird wings.
I guess there won’t be mini omelets after all, but that’s ok. The fridge is stocked with lots of eggs.
Today is Taco Tuesday, and if it were up to my kids, every night would be taco night. I try to mix things up when I can – I love throwing in Fish Tacos with an Avocado-Cilantro Sauce into the mix. And remember the Baked Egg Taco Boats with Pulled Pork, Potatoes and Kale?
The eggs in the fridge were calling. I was craving a frittata, so I decided to put all our favorite taco fixings into the pan: taco meat, green onions, avocados, cilantro and tomatoes. Large wedges of taco frittata topped with sour cream, fresh red onions, more herbs and served with a light salad of arugula and crunchy tortilla chips, and it was the ultimate taco night. But what I love best about this taco frittata – and any frittata, for that matter – is that it is totally appropriate for breakfast, lunch or dinner! And you can easily reheat frittatas, making leftovers (if there are any) a great lunch to pack for the office.
Need more easy meal ideas? Try these recipes too!
Chipotle-Spiced Sweet Potato Tacos
Oven-Fried Crispy Shrimp Tacos with Pickled Cabbage
Instant Pot Chicken Adobo
Buttermilk-Gruyere Biscuit Topped Shepherd’s Pie
Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes
- 2 tablespoons olive oil
- 3 scallions ends trimmed and sliced in 1/4 inch pieces
- 1 cup taco meat
- 1 cup cherry tomatoes halved
- 6 large eggs
- 1/4 cup half and half
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 1/2 cup Parmesan cheese freshly grated
- 1/3 cup pepper jack cheese grated
- 1 avocado pitted, peeled and sliced, divided
- 1/2 cup cilantro chopped and divided
- 1 jalapeno sliced, divided
- 1/3 cup crumbled cotija cheese or substitute feta cheese
- 1/2 cup red onion finely chopped
- 3/4 cup sour cream
- tortilla chips
- Preheat the oven to 400° F and place an oven rack in the center of the oven.
- Heat a 10-inch skillet (cast iron or non stick works best) over medium heat. Add the oil and twirl the pan to evenly coat, making sure to coat the sides of the skillet. Add the scallions, and cook for about 1 minute, or until they begin to wilt. Stir in the taco meat and cook for a minute, followed by the cherry tomatoes.
- Quickly whisk together the eggs, half and half, salt, pepper, and the parmesan cheese, then pour the eggs into the skillet. Using a spatula, move the edges of the eggs towards the center of the pan, stirring around the curds as they form. Sprinkle with pepper jack cheese, nestle in half the avocados, and sprinkle with 1/4 cup cilantro and half of the jalapeno slices on top. Place in the oven to bake for about 15 minutes, or until the frittata is lofty and the center is no longer runny when you insert a knife. Remove from the oven, let it stand for a few minutes before slicing and serving.
- Serve with cotija cheese, red onion, sour cream, remaining cilantro and jalapeno, and tortilla chips.