Taco Frittata

Everyone loves tacos, right? Please the whole family with this easy Taco Frittata!
Wedge of taco frittata surrounded by a garnish of lime slices and avocado.
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Course Breakfast, Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 618kcal
Author Liren Baker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 618kcal | Carbohydrates: 11g | Protein: 29g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 341mg | Sodium: 1154mg | Potassium: 724mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1420IU | Vitamin C: 21.8mg | Calcium: 411mg | Iron: 3.2mg
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