This Cheesy Mexican Taco Frittata is a great way to use up leftovers from taco night. This tasty frittata is made with taco meat, shredded cheddar, and served with lots of taco toppings! Serve it for breakfast, lunch, or dinner!
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Tomorrow is Cinco de Mayo and I’ve totally got tacos on my mind! I made tacos for dinner the other night with ground turkey, taco seasoning, and all the fixings. Since a pound of ground turkey goes pretty in our house, I was left with a bunch of leftovers. Oh darn!
Leftover taco meat is usually turned into tacos for lunch the next day or even a big taco salad. But I’m not opposed to eating leftovers for breakfast, so I decided to turn my leftover taco meat into a cheesy frittata!
Consider this an extra protein packed frittata with a ton of flavor! Not only is it a great way to use up leftover taco meat, it’s also made with shredded cheddar and onions. And just like your homemade taco night, this frittata gets served with toppings like salsa, sour cream, avocado, scallions, tortilla strips, and jalapeños!
Cheesy Mexican Taco Frittata
Let’s spice up breakfast (or brunch, lunch, or dinner) with this taco frittata recipe! Serve it in slices or even wrap it up in a soft tortilla like a breakfast taco! It’s a delicious way to turn those taco leftovers into another meal.
This frittata is a one skillet meal. To start, we’re going to preheat the oven to 400 degrees and heat olive oil in a cast iron skillet over medium heat. Then, we’re going to add our onions and cook just until they’ve softened. After that, add the taco meat and let it warm up.
While the skillet is going, whisk the eggs and milk together. Season it with salt and pepper. Then, add the eggs to the skillet.
We’re going to let the eggs cook for a bit. Once you see them starting to set, sprinkle the cheddar cheese over the top. Now, we can put the skillet in the oven.
Cook the frittata for about 15-18 minutes, or until the eggs have set. Let the frittata cool for a few minutes after taking it out of the oven. Then, cut it into slices and serve with your favorite taco toppings!
If you’re not planning on eating this entire frittata right away, you can cut it in slices and freeze it. Just portion it out, pop the slices in a freezer bag, and freeze! When you’re ready to eat the frittata, thaw it in the fridge and reheat!
Did you make this Cheesy Mexican Taco Frittata recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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