It was stupidly early on a Sunday morning.
There was leftover taco meat in the fridge.
I had eggs, spring onions, cherry tomatoes, and an avocado to play with, and a Thermos flask full of freshly pressed coffee.
March had decided to announce its arrival by dumping an unhealthily large cargo of slush on our streets, and no shop would be open for at least another 2 hours.
Even the seagulls were staying home.
Meh. What’re ya gonna do….?
Mexican Tacos Breakfast Frittata
- 200g leftover cooked taco mince / ground meat – see Notes
- 3 spring onions (scallions), thinly sliced
- 1 avocado
- 4 eggs, beaten
- 4 cherry tomatoes, halved
- olive oil
- salt and freshly ground black pepper to taste
- Season the beaten eggs with salt and freshly ground black pepper to taste. Set aside.
- Halve, de-pit, peel, and finally roughly chop the avocado. Set aside.
- Heat 2 tbsp of olive oil over medium heat in a medium sized, lidded non-stick frying pan. Add the sliced spring onions, and stir fry for 3 minutes.
- Add the leftover cooked taco mince / ground meat, and continue to fry for a further 5 minutes.
- Add the chopped avocado. Continue to fry for 1 minute.
- Place the cherry tomato halves evenly in the meat mixture. Add the egg mixture to the pan.
- Drop the heat to medium low. Cover the pan, and cook until the egg mixture has set to your liking.
- Remove the pan from the heat. Serve.
The leftover taco mince I started with here had been cooked by Paleovirtus Jr. the evening before. She started with 500g of “blandfärs“, which is a 50/50 mixture of pork and beef minced / ground meat. She simply pan-fried the meat off in a little olive oil, spiced with salt & freshly ground black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp dried thyme, and 1 tsp dried oregano. The meat was cooked until nicely browned over medium heat, with no tomatoes added during cooking.