Mini Taco Frittatas

attosa
Diamond Post Medal for All Time! 1,246 Posts

stacked finished Mini Taco Frittatas I came up with these frittatas because I love egg breakfasts and adore tacos, but don't have much time to hang around to make both. These are so delicious, guilt-free, and gluten-free. I love to make a batch and keep them in the fridge. They're perfect for days you are on the run.

Total Time: 25 minutes

Yield: 12 mini frittatas

Ingredients:

1 egg
4 egg whites
1/4 cup milk
1/2 tsp ground cumin
1/2 tsp onion powder
1/4 tsp dried oregano
dash of salt and pepper
1 clove garlic, minced
2 Tbsp salsa
1/4 cup grated cheese
1 corn tortilla (gluten-free)
1/2 a medium avocado, small chopped
1/2 a medium tomato, small chopped
3 Tbsp fresh cilantro, chopped

Steps:

Preheat oven to 350F. In a large bowl, whisk together egg, egg whites, milk, ground cumin, onion powder, dried oregano, salt, pepper, garlic, and salsa.

Stir in half the grated cheese. Reserve the other half for later.

Slice the corn tortilla into several tiny little strips.

lining baking tins and cutting tortilla strips

Line a mini cupcake tin with mini cupcake liners (or grease it). Take half the tortilla strips and sprinkle into the bottom of the cups. Reserve the other half for later.