Low Carb Taco Frittata

Prep Time 8 mins Cook Time 20 mins Total Time 28 mins
Yields 4 to 6 servings

Frittatas are a tasty way to use up leftovers. They contain plenty of protein, so meat is optional (but delicious!). This easy Low Carb Taco Frittata is a Trim Healthy Mama S style recipe, low in carbs and generous in healthy fats.


  • 12 eggs
  • 1 c cooked taco meat of choice
  • 1/2 c cashew milk or water (or milk of choice)
  • 1/2 c salsa
  • 1/2 tsp garlic powder
  • 1/2 to 1 tsp mineral salt, like pink Himalayan
  • 1/4 tsp ground coriander
  • 1 Tbs nutritional yeast (optional)
  • 1 c shredded cheese, divided
  • 1 Tbs butter or nonstick spray


  1. Preheat oven to 350
  2. In a 10" cast iron skillet or oven proof pan, melt butter (or spray with cooking spray) and then heat taco meat over medium heat
  3. In a mixing bowl, whisk together eggs, cashew milk and seasonings until well incorporated
  4. Mix in salsa
  5. Pour over taco meat in pan
  6. Let cook for several minutes, until edges begin to set and middle is bubbly
  7. Sprinkle half the shredded cheese evenly over the top of the egg mixture
  8. Move skillet to oven and bake for 20-25 minutes, adding remaining cheese after about 15 to 20 minutes


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