Mexican Frittata

Mexican Frittata

Tired of Taco Tuesday?  Tacos are great, but let’s change it up a bit.  I love frittatas, but usually make them for breakfast.  This is one I cooked up for dinner for Taco Tuesday.  It’s a mix of taco meat, fajita vegetables, and salsa, covered in eggs and cooked.  Tortillas not needed (but don’t let me stop you from using them anyway).

Cuisine

Mexican

Serves

6

Dish Type

Casserole

Time

35 minutes

 

This recipe is

Whole 30 (omit cheese)                 4 WW Freestyle Points                  

Gluten Free        Dairy Optional

 

Ingredients

  • 1 lb ground beef
  • 2 tsp taco seasoning
  • 1/2 cup salsa
  • 1 small green pepper chopped
  • 1 small red pepper chopped
  • 1 small red onion (or half of a medium/large onion)
  • 8 eggs scrambled
  • 1/4 tsp salt
  • 1/2 cup grated cheddar cheese (omit for Whole 30)
  • ¼ cup Fresh cilantro

 

Instructions

  • Preheat the oven to 375 degrees.
  • Heat oil in cast iron pan over medium heat. When oil is hot, add peppers and onions.  Cook until crisp-tender, about 4 – 5 minutes.  Remove from pan and keep warm.
  • Add beef to pan and brown. Drain meat, and add the taco seasoning and salsa. Stir to coat evenly.
  • Return peppers to skillet and mix well.
  • Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
  • Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting.
  • Garnish with fresh cilantro and serve warm with pico de gallo and guacamole.

 

Mexican Frittata Ingredients

Preheat the oven to 375 degrees. 

Peppers and Onions cooking in skillet

Heat oil in cast iron or oven safe pan over medium heat.  If you don’t have a cast iron skillet or oven safe pan, use a large skillet, and have a casserole pan nearby.  When oil is hot, add peppers and onions.  Cook until crisp-tender, about 4 – 5 minutes.  Remove vegetables from pan and keep warm.

 Meat, browned and mixed with seasoning and salsa.

Add beef to pan and brown. Drain fat from meat, and add the taco seasoning and salsa. Stir to coat evenly.  Return vegetables to skillet and mix well.

 Meat, vegetables, and eggs, ready for the oven.

 

If you’re not using an oven safe skillet, spray your casserole pan with cooking spray and transfer meat and vegetables to it.  Pour the scrambled eggs on top of meat and vegetables.  Sprinkle with the salt and cheese.

 Mexican Frittata, resting before serving.

 

Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly.  Remove from oven and let it sit for a few minutes before cutting.

Mexican Frittata 

 

Garnish with fresh cilantro and serve warm with pico de gallo and guacamole.

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