For Mother’s Day I created an Asparagus-Shrimp Frittata realizing that my kids and my husband would prefer something more mainstream. So in their honor I created this hearty (and of course gluten-free) Taco Frittata.
A frittata is one of the most versatile menu items; it can be breakfast, brunch, lunch or supper. It can be served warm or at room temperature. Simple to prepare, easy to garnish and serve, plus leftovers can be reheated in the microwave for about 1 minute.
In our house we always cook double what we need. The reason being it’s important for Sarah to always have food she can bring with her – to school for lunch, to crew or weekend regettas, to a friend’s house if she’s staying overnight, etc. It’s something that in the beginning took a little getting used to, but is now a no brainer. The cooler goes with her almost everywhere. Getting her to actuallly unpack it is the hard part 🙂 Thus cooking dishes that are nutritious, easy to reheat, and actually taste good the next day is key. This gluten-free taco frittata takes care of all of the above.
The recipe is simple and contains ingredients that are almost always in our fridge.
First sauté the vegetables and meat.
Add the egg mixture to an ovenproof skillet. A good 12-inch nonstick ovenproof skillet, measured across the top is essential. I use only the “green” chemical-free nonstick skillets.
Transfer the frittata to the oven, cook for 10 minutes then loosen the bottom and sides with a spatula and transfer to a plate.
Now comes the fun part – garnish the top with sour cream, guacamole and salsa, or any toppings of your choice.
- 2 tablespoons olive oil
- 1 cup grape or cherry tomatoes, quartered
- ½ cup diced onion
- ½ pound ground turkey or beef
- 3 tablespoons Bearitos brand taco seasoning, or gluten-free taco spice blend of choice
- 9 eggs
- 1 cup grated sharp or mild Cheddar cheese
- Sour cream, as needed
- Prepared guacamole, as needed
- Prepared mild or spicy tomato salsa, as needed
- In a 10-inch skillet over medium heat, heat oil. Add tomatoes and onions and sauté, stirring, until juices from tomato evaporate, about 4 minutes..
- Add turkey or beef, breaking up meat into small clumps. Saute, stirring, until cooked through, about 5 minutes. Transfer meat mixture to a large plate to cool. Reserve.
- Preheat the oven to 425°F.
- In a large 4-quart bowl, beat eggs well using a whisk or hand-held mixer. Stir in cheese and the reserved meat mixture.
- Spray a 12-inch nonstick ovenproof skillet well with nonstick cooking spray. Heat over medium. When skillet is hot but not smoking, stir egg mixture well and pour in skillet. When the bottom is set, about 2 minutes, transfer the frittata to the oven. Bake until cooked through, about 10 minutes.
- Remove from the oven. Loosen edges and bottom with a spatula. Slide onto a 14-inch plate or cutting board. Garnish top with sour cream, guacamole and salsa.
- Cut into 8 wedges and serve hot or at room temperature.
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