Cast Iron Taquito Frittata
by Lorie R.
6 large eggs
3 Tablespoons milk
1/2 cup shredded Monterey jack or pepper jack cheese
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 Tablespoon butter
2 Tablespoons canola oil
3/4 cup chopped red onion, cut into 1/2-inch pieces
3/4 cup chopped green bell pepper, cut into 1/2-inch pieces
3 cups packed frozen shredded hash browns
10 José Olé® Shredded Steak Taquitos with Corn Tortillas, thawed and chopped into 1/2-inch pieces
Salsa verde, if desired
Sliced avocados, if desired
Preheat oven to 350˚F.
In a large bowl, preferably with a pouring spout, whisk together the eggs, milk, cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
Add the butter and oil to a 10-inch cast iron skillet and heat over medium-high heat until hot. Add the red onion and green bell pepper; cook until soft. Stir in the shredded potatoes and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; cook until golden brown and tender, stirring often, about 10 minutes.
Add the sliced Taquitos to the skillet and gently stir to combine. Pour the egg mixture over the potato mixture and bake in oven for 10-12 minutes or until set. Remove from oven and cut into wedges. Serve with salsa verde and garnish with avocado slices, if desired.
6-8 servings.
3 Tablespoons milk
1/2 cup shredded Monterey jack or pepper jack cheese
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 Tablespoon butter
2 Tablespoons canola oil
3/4 cup chopped red onion, cut into 1/2-inch pieces
3/4 cup chopped green bell pepper, cut into 1/2-inch pieces
3 cups packed frozen shredded hash browns
10 José Olé® Shredded Steak Taquitos with Corn Tortillas, thawed and chopped into 1/2-inch pieces
Salsa verde, if desired
Sliced avocados, if desired
Preheat oven to 350˚F.
In a large bowl, preferably with a pouring spout, whisk together the eggs, milk, cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
Add the butter and oil to a 10-inch cast iron skillet and heat over medium-high heat until hot. Add the red onion and green bell pepper; cook until soft. Stir in the shredded potatoes and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper; cook until golden brown and tender, stirring often, about 10 minutes.
Add the sliced Taquitos to the skillet and gently stir to combine. Pour the egg mixture over the potato mixture and bake in oven for 10-12 minutes or until set. Remove from oven and cut into wedges. Serve with salsa verde and garnish with avocado slices, if desired.
6-8 servings.