After a three day work trip I got home just in time to make dinner last night and whiped up our favorite Cheesy Baked Burritos. What can I say? I missed the kitchen and home cooked food. This morning I woke up and noticed we had some leftover filling from last night burritos. After assessing what we had I decided to take a stab at a Frittata and by was it a success. Leftovers from tacos or burritos + eggs = a super easy way to resourcefully make a meal – breakfast, brunch, dinner, you name it!
1 tablespoon olive oil
1 cup leftover taco meat (turkey or beef)
1 cup beans, drained and rinsed
1/2 white onion, chopped
3 ounces baby spinach
1/2 cup milk
1 cup American or cheddar cheese, cubed
2 tomatoes, sliced
2 tablespoons cilantro, finely chopped
Sour cream and salsa for serving
Preheat oven to 425°F.
In a large bowl whisk eggs with milk and set aside.
In a large skillet (okay for the oven) heat oil over medium heat. Add leftover meat, beans and onion and sauté for about 4 minutes or until meat is warm and onions are translucent.
Turn heat off and gently stir in eggs. Top with cheese chunks and sliced tomato.
Bake frittata for 12-15 minutes or until set. Let cool for 3-5 minutes. Top with cilantro and server with sour cream and salsa.