Taco Frittata (GF, DF)

Posted on by llbalanced
Taco Frittata
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    [post_date] => 2015-11-02 12:38:15
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    [post_title] => Taco Frittata (GF, DF)
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11.02

Taco.Frittata.

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).

taco frittata 2

But other combinations I’ve dreamt up have turned out wildly successful, such as this Taco Frittata. I 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, I was downright jubilant at the result of my mad foodist experiment.

I hope you love this hybrid, and I'm curious, what foods do you eat together that might sound weird to others?!

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TOTAL TIME :45minutes
6-8servings
INGREDIENTS
  • S P I C E | M I X T U R E
  • 4 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons maple sugar (can sub coconut or date sugar)
  • F R I T T A T A
  • 6 eggs (preferably local and pastured)
  • 1/4 cup full fat coconut milk
  • 1/2 sweet yellow onion, chopped to 1/2 inch pieces
  • 1 small yellow bell pepper, chopped to 1/2 inch pieces
  • 1 small red bell pepper, chopped to 1/2 inch pieces *( 1 cup total of bell pepper)
  • 1 lb ground beef (preferably pastured, local)
DIRECTIONS
  1. Preheat oven to 350. Mix spices together and set aside *feel free to sub store bought spice mix, just look for something low-sodium and additive-free. In a bowl, whisk together eggs and coconut milk. Set aside.
  2. Heat a cast iron skillet to medium heat and add olive oil. When oil is shimmering lightly, add onion and bell peppers. Allow to sauté, stirring infrequently, for 3-4 minutes or until softened and onions are fragrant and translucent.
  3. Remove veggies from skillet (I put them on a little plate that I keep next to me). Add ground beef and turn to medium-high heat. Allow beef to brown around the edges, stirring infrequently for approximately 5 minutes. When beef is almost completely cooked through, add spice mixture. It will seem like a lot, but you want it all! Stir to incorporate spice mixture evenly throughout.
  4. Add egg/coconut milk mixture and cooked onions/bell peppers, and mix carefully to combine all ingredients evenly.
  5. Place skillet in oven and bake for 25 minutes or until eggs are solid to touch and the edges are golden brown. Allow to cool 15 minutes before slicing.
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