Taco Frittata (Taco Quiche)

by | May 6, 2017 | Health and Nutrition, Health Coaching, Recipes | 0 comments

Need a quick brunch recipe for Mother’s Day? This will not disappoint, and it was such a hit that I made it twice in the first week we came up with it. 🙂

Note: If you want to make this dairy-free, just omit the cheese. You could always add avocado, because who doesn’t love avocado?? 😉

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Taco Frittata

Source: Marla Stanley

Serves:

Ingredients

  • 8-10 large eggs
  • 8 oz chopped tomatoes
  • 8 oz. chopped green peppers
  • 1 medium onion, chopped
  • 1 cup fresh spinach, chopped
  • 1.5 cups seasoned cooked taco meat we use ground turkey
  • 1 cup shredded cheddar or mexican blend cheese
  • 1-2 tsp cooking oil (optional) olive, avocado, coconut, etc.

Directions

  1. Preheat oven to 350*F.
  2. Beat eggs in a large mixing bowl.
  3. Add chopped vegetables into egg mixture.
  4. If making in a cast iron pan, preheat your pan and add oil. Begin cooking on the stovetop, and once the outside edges have begun to cook and form a “crust”, transfer to the oven to finish. Bake for 20-30 min. Checking for doneness.
  5. If using a silicone mold (I use the Demarle Large Round Mold), simply omit cooking oil and add mixture to the mold. Top with tomatoes and cheese. Bake at 350*F for 35-45 min. Checking for doneness.

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