Low Carb Taco Frittatta Bake #Recipe

 
Ahh, yes! Taco Tuesday (or any day ending in “y”) is a thing at our house, too. It’s one meal that I can make for everyone and no one complains and it’s so easy to do low carb for myself! I season my meat myself instead of using the seasoning packets loaded with fillers and chemicals (chili powder, cumin, oregano, garlic, red pepper flakes, salt and pepper all to taste or smell!). Then, I add in a can of Diced tomatoes with green chilies, a little salsa  and top with some shredded Mexican cheese just until it melts. However you do your taco meat, leftovers tend to happen and it always seems you’ve run out of lettuce or tomatoes or some other taco topping and the meat doesn’t always get eaten the next day. That was the case for us this week! 

I decided I wanted a taco omelet for breakfast but just didn’t feel much like making one so I came up with this quick, tasty taco Frittatta recipe. I simply placed my leftover taco meat into a pie plate and put in the oven while it preheated to 400 degrees. While that was in the oven I beat 4 eggs with about a 1/4 cup of sour cream and a dash of hot sauce. I poured the egg mixture over the warmed meat, topped with about 1/2 cup of Mexican cheese and put it back in the oven to bake for 25-30 minutes. Then sprinkled with a little more cheese and garnish with green onions and cilantro! Serve with any leftover taco fixings you have on hand like avacadoes, tomatoes, lettuce, salsa, sour cream, etc. 
   

 

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