Taco Egg White Frittata Recipe
One of my favorite breakfast leftover dishes. Any leftover taco meat will work, and almost any vegetable combination. Delicious!
I prefer egg whites for this, but you can use real eggs or egg beaters if you prefer. Sometimes I’ll just use leftover vegetables, use salsa instead of tomatoes, or use yellow onions instead of green onions.
Anyway you make this, it’s an easy prep for a hearty and delicious breakfast.
Taco Egg White Frittata
- 1 cup Prepared Taco Meat (I used leftovers, whatever I have)
- 3-4 Green Onions (sliced)
- 1 Zucchini (cut up)
- 1/2 cup Diced tomatoes (canned or fresh)
- 1 tablespoon Olive Oil
- 2 cups Egg Whites
- 1/2 cup Shredded Cheese
|Heat a skillet on medium high. Add olive oil, leftover taco meat, zucchini, green onions and tomatoes. Cook until zucchini is softened and mixture is hot. |
|Add the cheese and then pour the egg whites over the cheese. Keep the temperature on medium high until it starts to cook (you can tell it is cooking when it starts to turn white). |
|Stove top finish: Reduce heat to a medium-low, cover and cook on medium-low for 10-20 minutes or until the egg whites are fully cooked. Amount of time depends on how low your medium low is. |
|Or oven finish: Cover and bake at 350 degrees for 20-30 minutes, or until eggs are fully cooked. |