Taco Frittata
Taco Frittata
Servings
6 servings
Cook Time
20 minutes
Calories
260
Taco Frittata is a bold, protein-packed dish that brings taco night to the breakfast table. Filled with seasoned beef, eggs, and fresh veggies, it’s topped with creamy avocado and a spicy kick. Perfect for brunch or dinner.
Ingredients
- 1/2 tbsp oil
- 1 pint cherry tomatoes
- ⅓ cup grated Parmesan cheese
- 1 jalapeño (optional)
- 1/2 avocado
-
2 tsp Roasted Garlic Aioli Mix
- 6 eggs
-
1 tbsp Taco Seasoning
- 3 green onions
- ¾ lb (340 g) lean ground beef or soy ground round
Directions
- Preheat oven to 350° F.
In a skillet, heat oil over medium-high heat. Crumble in beef and sprinkle with seasoning cook, breaking up meat using the Ground Meat Separator , until meat is cooked through, about 3 min. Slice cherry tomatoes in half reduce heat to medium and add to ground beef mixture.
Meanwhile, in bowl, beat eggs. Thinly slice green onions. Add green onions, cheese, and aioli mix to eggs mix well.
Add to skillet and cook about 2–3 min, until eggs at the edges begin to set.
Slice avocado in half remove pit. Thinly slice each half. Slice jalapeño crosswise into thin rounds, if using. Arrange avocado and jalapeño on top of egg mixture. Place in the oven and cook about 4–5 min until frittata is puffed and just set.
- If time allows, let stand a few minutes before slicing and serving. Add additional toppings, if desired.
Recipe Note
Tips
For an irresistible crispy top, place frittata under the broiler for a few minutes after cooking.
Balance Your Plate Suggestion
Serve with 1 cup leafy green salad, 1 tbsp Creamy Ranch Dip, and 6 wholegrain tortilla chips.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 260
- Calories
- 260
- Fat
- 16 grams
- Saturated Fat
- 5 grams
- Trans Fat
- 0.2 grams
- Carbs
- 6 grams
- Fiber
- 3 grams
- Sugar
- 2 grams
- Protein
- 21 grams
- Cholesterol
- 280 milligrams
- Sodium
- 210 milligrams
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