Beef Taco Frittata

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Every weekend I take a look at whats in the fridge and ask myself, “Can this be a frittata?” and almost always the answer is “YES!” This beef taco frittata is the result of taco night leftovers remixed into something incredibly special.

Please experiment with this recipe. Anything can be tossed into an egg bake and enjoyed, and this is no exception. If you like a certain ingredient on a taco or a burrito, I bet it’d be delicious here.

I tend to err on the side of fewer onions, much to my husband’s displeasure. The man never met an onion he didn’t like and he probably would enjoy a whole onion in this recipe, while I only call for half. YOU DO YOU. I think this would be great with red onion as well.

The spices can be subbed with whatever you have on hand. Heck, if you have a taco seasoning or child powder you like a lot, use that instead. Easier for you and it will still be delicious.

Feel free to leave out the hot sauce if you’re serving to littles.

Beef Taco Frittata

Prep Time 15 mins
Cook Time 30 mins


  • 1 lb ground beef
  • 1/2 one onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup spinach leaves, chopped
  • 12 eggs
  • 1/4-1/2 cup hot sauce
  • 1 tsp salt
  • t tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/4 cup coconut cream


  • Preheat oven to 350 degrees. Grease a casserole dish. Place a large skillet over medium heat and add about 2 tbs oil.
  • While oil heats up, chop all veggies. Add onions to the pan and cook until slightly translucent, about 2 minutes. Add peppers to the pan. Cook for another 2-3 minutes.
  • After onions and peppers have begun to "sweat", add the ground beef to the pan and break it up to be distributed around the surface of the pan. Allow to cook, stirring occasionally.
  • While beef cooks, crack eggs into large bowl. Add coconut cream and hot sauce and whisk vigorously to combine everything.
  • When beef is almost cooked through, add all spices and stir well to combine everything in the pan. Once meat is cooked, add chopped spinach to pan and stir to combine.
  • Place meat/onion/pepper mixture into casserole dish in a single layer. Pour egg/coconut cream/hot sauce mixture on top.
  • Bake at 350 degrees for about 25 minutes. The frittata is done when there is no more shiny or jiggly egg parts on the surface.
  • Serve with avocado, salsa, pico de gallo, or more hot sauce.


-Anything you would enjoy in a taco can be added to this recipe! Have fun with it.
– I often use Nutpods original in place of coconut cream for this recipe.