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Frittata Soft Tacos


    Frittata Soft Tacos

    Serves 8


    Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of vegies.

    3 tsp (15 ml) butter
    1/4 red onion, chopped
    1 red capsicum, chopped
    1 cup (250 ml) chopped broccoli
    8 eggs
    1/2 cup (125 ml) grated cheddar
    1/2 tsp (2 ml) each dried basil, dried oregano and sea salt
    8 small organic corn or wholemeal tortillas
    1 avocado, sliced
    1/2 cup (125 ml) salsa
    1 to 2 cups (250 to 500 ml) shredded spinach
    Preheat oven to 350 F (180 C).

    Melt butter in large frying pan over medium-high heat. Add onion, red capsicum, broccoli and 1 Tbsp (20 ml) water. Stir often until broccoli starts to soften, 2 to 4 minutes.

    In bowl, whisk eggs with cheese, dried herbs and salt. Stir in vegetable mixture.

    Line 8 in (20 cm) square baking dish with baking paper or brush with oil. Pour in egg mixture and stir to distribute vegies evenly. Place on baking tray and bake until top is golden and centre is set, 20 to 25 minutes.

    Cut into thick strips and place in centre of tortillas. Top with strips of avocado, dollops of salsa and shredded spinach. Roll up, fold over or eat open-faced.

    Make ahead tip: Cool frittata completely, then cut into thick strips. Wrap portions individually and freeze. Defrost in refrigerator overnight. Prepare taco toppings and refrigerate overnight. Warm tortillas with egg in the oven, then dress with toppings.

    Each serving contains: 921 kilojoules; 10 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (2 g sugars, 4 g fibre); 399 mg sodium

    source: "Eat Breakfast!", alive Australia #20, Winter 2014


    Frittata Soft Tacos




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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.