Taco Frittata

A couple weeks ago I was looking for a healthy breakfast/lunch option.  Once again, I wanted to use what I had in the fridge.  I came up with this version of a frittata.  I made frittatas for the first time a couple years ago.  I invited some family over for an Easter brunch and made two different versions.  They came out so delicious and it was much easier than I thought!  Ever since then I've had this in my repertoire of go-to dishes. Each one is always slightly different depending on what ingredients I have around but the process is the same. I love when I learn a new method and can reuse it over and over without following an exact recipe.

The short version is, you sautee whatever ingredients you want, mix it up with eggs and cheese and bake off in the oven until set.  This version I started with a base of leftover ground turkey from taco night.  I also had some other veggies laying around I wanted to use up so I tossed those together and made this taco frittata.

Chopping zucchini, onion and parsley

Got some nice brown color on that zucchini before I mixed it with everything else

Same for the corn!  I like to get some carmelization/browning happening for added flavor.

Ingredients:

• Leftover ground turkey, already spiced up taco style
• 1 can of corn
• A couple of small zucchinis, diced
• 1 onion, diced
• 2 eggs
• 6 egg whites
• Flat leaf parsley, chopped
• Sharp cheddar cheese
• Paprika
• Cumin
• Chili powder
• Cayenne
• Salsa
• S&P
• EVOO

Eggs with spices and parsely

Eggs with all ingredients mixed in

Pour it back into that pan

Instructions:

• Preheat over to 350 degrees.
• In an oven safe, non-stick skillet, over medium high heat, drizzle some EVOO in the pan and sautee the onion until soft and slightly brown, about 5 minutes.
• Add corn and zucchini and sautee all together.
• Add the leftover ground turkey.
• Meanwhile, in a large bowl, add 2 eggs and 6 egg whites. (I used mostly egg whites because I wanted this to be healthier.  Feel free to use all whole eggs or just whites. You'll need enough eggs to cover the mixture in the pan.)
• Add a handful of chopped parsley if you like.  (I had some to use up and figured tossing it into the eggs was as good a place as any.)
• Season the eggs with at least 1/2 tsp. each paprika, cumin and chili powder.  As I always say, season to your own taste.  You may want more of a certain spice.  Go for it!
• Add a pinch of cayenne for added heat if you like.  S&P too!
• Pour your sauteed veggies into the large bowl of eggs and spices.  Mix well.  
• You can add some cheese here if you like to incorporate it into the mixture.
• Pour mixture back into non-stick pan and let cook over medium heat for about 5 minutes.
• Feel free to add some cheese to the top of the frittata at this point.
• Transfer pan into the oven and let cook for approx. 10-15 minutes until the center is set (no jiggling).

I like to eat mine hot but you can eat this cold or room temp.  I topped mine that day with salsa and a sprinkle of cheese.

I cooked mine in a 10" skillet and half was for breakfast and the other half was for lunch. Super filling, tasty and healthy!  Also a great way to empty the produce drawer and use up leftovers.