Taco Frittata

Source

Marla Stanley

Ingredients

Display units in Metric

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.

Preheat oven to 350*F.

Beat eggs in a large mixing bowl.

Add chopped vegetables into egg mixture.

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.

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.

Preheat oven to 350*F.
Beat eggs in a large mixing bowl.
Add chopped vegetables into egg mixture.
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.
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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