📖 Instructions

1. Preheat your oven to 375°F (190°C). While the oven heats, grab your oven-safe skillet (10-12 inch) – this is crucial. Ensure it's a skillet that can withstand oven temperatures.
2. In a mixing bowl, whisk together the eggs, milk (or cream), taco seasoning, salt, and pepper. Whisk until the mixture is light and slightly frothy. This will give the frittata a nice, airy texture. Set aside for now.
3. Heat olive oil in the oven-safe skillet over medium heat. Add the cooked taco meat and onion. Sauté for a few minutes until the onion is softened and fragrant. If you're adding other vegetables like diced bell peppers, toss them in now and cook until slightly tender.
4. If you're using leftover tortilla chips, crush them slightly and sprinkle them over the meat and vegetable mixture in the skillet. This will add a delightful crunch and a hint of corn flavor.
5. Pour the egg mixture evenly over the meat and vegetable mixture in the skillet. Make sure the eggs distribute evenly to bind all of your leftover ingredients together in a gorgeous, cohesive dish!
6. Sprinkle the shredded cheese evenly over the top of the egg mixture. The cheese will melt and create a delicious, gooey crust on top of the frittata.
7. Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set and the top is golden brown. A knife inserted into the center should come out clean. Keep an eye on it, ovens vary!
8. Remove the frittata from the oven and let it cool for a few minutes before slicing. This allows the frittata to set further, making it easier to slice and serve.
9. Slice the frittata into wedges and serve immediately. Garnish with your favorite taco toppings, such as salsa, avocado, sour cream, and fresh cilantro. Feel free to add a dollop of greek yogurt instead of sour cream.