Tuesday, February 15, 2011

Frittata Taco

These tacos will make your mouth water!

This is a Frittata Taco filled with healthy vegetables and farm fresh eggs. Great breakfast for those lazy weekend mornings.

I love the word Frittata, it makes me think of the tasty food we've had in  Rocky Point, Mexico.

Ok... I think I was supposed to be showing you how to make these little wonders.

You can add any fresh vegetables you like or take out the ones we, (my husband & I) used and add your own. We cooked this one together.

1- Onion, 5 mushrooms, 1- red bell pepper, 4 cups spinach or 2 good-sized handfuls, 1 cup grated pepper jack cheese, 5- eggs, 1 package of corn tortillas, 1/4 cup milk, 2-3 TBSP butter for cooking and salt and pepper to taste.

Slice the mushrooms.

 Chop the onion and bell pepper.

Saute the bell peppers, onions, and mushrooms. 

Cook on medium heat for approximately 5 minutes.

When the onions are translucent, begin adding the spinach.

Cook the spinach leaves just until wilted.
Turn heat to low to keep warm.

Get your grater ready.

Shred the cheese please.

Isn't that a great picture of cheese!

Now get cracking, we've got to get the eggs going!

Stir the eggs until fully mixed.

 Stir into egg mixture 1/4 cup milk. 
Add a dash of salt and pepper.

On medium-high heat melt butter on griddle pan or skillet and add a tortilla.

You want to lightly crisp each side of the tortilla until each side has a nice golden brown color.

Now add the egg mixture.
You can put on as much or as little as you would like.
In this picture we added about 2-3 tablespoons of egg.
Let it cook. 

This picture is showing a lot of egg!
It's great though, when it's cooked you simply fold it over onto the tortilla.

Just like that.

Add the grated pepper jack cheese and let it melt while the egg is finishing up. 

Add the cooked vegetables on top of the tortillas.

Add your favorite hot sauce, salsa, sour cream, etc.
My husband loves his Habanero Hot Sauce and I can't live without my Tapatio Hot Sauce!

You have to eat these with a fork!
So good and so easy!

SERVINGS: 6-8 tacos 

  • 1 Onion 
  • 5 mushrooms 
  • 1 red bell pepper 
  • 4 cups spinach or 2 good-sized handfuls 
  • 1 cup grated pepper jack cheese 
  • 5 eggs 
  • 1 package of corn tortillas 
  • 1/4 cup milk
  • 2-3 TBSP butter for cooking 
  • salt and pepper to taste
  • optional toppings: hot sauce, salsa, sour cream 

Slice fresh vegetables and saute over medium heat in a skillet, cook until vegetables are slightly soft and turn the heat to low. 

Grate cheese. 

In separate bowl mix eggs, milk and salt and pepper. 

Heat skillet or flat griddle on medium-high heat, melt butter and add tortillas. Lightly brown each side of tortilla. Lower heat to medium and add egg mixture to one side of the tortilla. Let cook approximately 5 minutes and add cheese to melt. Add cooked vegetables and fold tortilla over to form a taco. Add your favorite hot sauce or salsa. 

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