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Thrifty Taco Frittata

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Submitted by: Carolyn Kumpe

 

Here's a good way to make use of any leftovers from Taco Night--add seasoned taco meat, shredded cheese, and crushed tortilla chips to beaten eggs for a "thrifty frittata."
 

Ingredients

  • 4 eggs, beaten
  • 1/4 cup sour cream
  • 1-5 drops hot pepper sauce, or to taste
  • Pinch salt
  • 1 cup crushed tortilla chips
  • 1 cup leftover seasoned taco meat
  • 1 cup grated cheddar or Jack cheese or a combination
  • Optional Garnishes:
  • sliced green onions, chopped cilantro, salsa, pico de gallo, sour cream, sliced black olives, pickled jalapenos, diced tomatoes, guacamole

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Method

Preheat oven to 400 degrees. In a small bowl, beat eggs with sour cream, hot sauce and salt, then set aside. In an 8-inch ovenproof or cast iron skillet, warm taco meat on medium heat. Add crushed tortilla chips. Pour egg mixture over meat and chips. Sprinkle with 1/2 of the cheese; cook 3 minutes to set bottom. Place skillet in oven and bake for 15-20 minutes until puffed and golden. Remove from oven and sprinkle with remaining cheese. Cut into 4 wedges; serve with desired garnishes.

 

Notes: Whenever we make tacos in our house, I always seem to have about 1 cup leftover seasoned taco meat. We also use the leftover crumbs from the bottom of the chip bag. It's a fast, easy and thrifty breakfast or brunch dish. Put all the grown-up extras on top after cooking, if the kids are picky. If not, be creative and add more of the garnish choices to the egg mixture. If using chicken or turkey, chopped crispy bacon pieces are great on top, too.

 

Number of Servings: 4

 

Submitted by: Carolyn Kumpe ()

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