One of the best thing about having tacos for dinner is the leftover taco meat. I always make more than we need so that we can enjoy one of the many recipes I’ve come up with using our leftovers. This Taco Fritata is great for breakfast, lunch or dinner and the leftovers are just as yummy. Note: If you make your taco meat gluten free, this is a gluten free recipe.

Taco Frittata Recipe

Ingredients:

• 7 large eggs
• 4 ounces left over taco meat
• 3/4 cup black beans
• Salsa
• Sour Cream

Directions:

1. Preheat oven to 400 degrees.
2. Place oven safe 10 inch skillet on stove over medium heat. If you aren’t sure if your skillet is oven safe or not, wrap aluminum foil around the handle.
3. Add taco meat and black beans to skillet and stir together.
4. Crack all the eggs into one medium size mixing bowl and beat by hand using a whisk or fork.
5. Once taco meat and beans have warmed up, add eggs and give one last quick stir.
6. Let the egg mixture cook without stirring. You want the bottom 1/2 to 2/3 to cook completely.
7. When most of the eggs have cooked through, but the top is still jiggly, transfer the pan to the oven.
8. Let it cook for 8-10 minutes until the top has cooked through as well. It should look like a big thick omelet.
9. When it is done, remove from oven and using a spatula, carefully slide frittata to a cutting board.
10. Cut frittata as you would a pizza and serve each slice topped with salsa and sour cream.