ROANOKE – Mary Rapoport is back from the Virginia Egg Council with a delicious recipe for Taco Fritattas.
Virginia is for Lovers* Taco Frittata
Virginian's love their tacos, and we've taken it up a notch to make a panful that feeds the family. Instead of filling the taco shells, you make a base of a frittata and fill it with all the usual suspects for tacos: chili, cheese, salsa, sour cream and you top it with corn chips.
8 large eggs
1 tablespoon butter or margarine
1 10.5-oz. can of chili (no beans)
½ cup Mexican cheese blend
1 cup corn chips, broken
Serve with: salsa, sour cream, and cilantro
Preheat oven to 350°F. If pan has a plastic handle, cover handle with foil.
Blend eggs in a medium bowl.
Heat a 10" skillet with a non-stick coating over medium heat. Melt butter or margarine, coating the skillet.
Pour in eggs and swing around to coat the bottom and bringing up the heat just a bit to medium high. Gently bring eggs to center to help them cook. Once nearly cooked, remove from heat and distribute chili on top then sprinkle on cheese.
**Bake in oven for 8 - 10 minutes or until eggs are fully cooked, chili heats and the cheese gets melty.
Remove from oven; sprinkle on the corn chips. Top with salsa, sour cream and cilantro.
Cut into four wedges and enjoy. Serves 4
*Virginia is for Lovers is a tourism slogan in Virginia – it's on billboards, license plates, bumper stickers, etc.
**Alternately, cover the pan after adding the chili and cheese and cook on medium heat on the stove top, until eggs are done, chili heats and cheese is melty.