Some people fantasize about yachting in the caribbean. Others daydream of having a closet like Cher in Clueless, or being the Boss…or King…the BossKing.
Others, namely moi, fantasize about successfully packing as many of my favorite foods and flavors into one dish. (Warning, an avocado stuffed with dark chocolate does not a successful snack make).
But other combinations I’ve dreamt up have turned out wildly successful, such as this Taco Frittata. WE LOVE TACOS. I excite myself when I decide it’s Taco Night, as if I were a separate entity coming over for dinner. And although the corn tortillas and toppings are delicious, the best part about my tacos is the local beef seared and simmered in my homemade seasoning. It’s so scrumptious that we enjoy it over salads and cold by the spoonful for a quick snack.
A few days ago, I had a mind to make a frittata, because I’m on a serious egg kick, but I wanted something quick for busy mornings. As I brainstormed amazing flavors to stuff inside my frittata canvas, the image of my taco meat came gliding across my periphery like a cloud. Bam. I blacked out, and the next thing I knew I was pulling a bubbling Taco Frittata out of the oven. I almost slipped away again at the intoxicating scent of roasted peppers, smoky paprika and caramelized beef in a bed of unctuous, fluffy egg. But I gathered my faculties, entertained myself impatiently watching Chopped while my frittata cool, and I finally dug in.
Yes, yes, a thousand times YES. As evidenced by dishes like Huevos Rancheros, I'm not the first to create an excellent marriage between Mexican flavors with eggs. Nonetheless, my husband and I were downright jubilant at the result of my mad foodist experiment. Max called this Taco Frittata "pure ecstasy", and we ended up enjoying it for every meal until it disappeared. So, like, for 24 hours.
I hope you love this hybrid as much as we did, and I'm curious, what foods do you eat together that might sound weird to others?!