Taco Frittata

This recipe tastes just like tacos filled with slightly spicy Chili-Con-Carne. The team at Key for Keto have created a delicious lunchtime treat which was a perfect accompaniment for a picnic on a long countryside walk.

I used an aubergine for this recipe as eggplant was not available. There are subtle differences between the two but not enough to change the recipe. The eggplant really does the job of filling out the omelette and giving the eggs a subtle taste, differing them to a normal omelette. It was quite easy to prepare and cook. I will definitely make it again.

How to make taco seasoning from your store cupboard

Once you have all the ingredients, making your own taco seasoning is easy! Simply measure and mix the spices together in a small bowl or jar. Start with 1 tablespoon of chili powder and then add ½ teaspoon each of garlic powder, onion powder, oregano, paprika, and cumin. Mix it all together until evenly blended. If you want a bit of heat, add ¼ teaspoon of cayenne pepper or crushed red pepper flakes. Now that your taco seasoning is ready, it’s time to use it! For every one pound of ground beef (or turkey) you will need 2 tablespoons of taco seasoning.

Heat the meat in a skillet over medium-high heat and add the taco seasoning when it’s about halfway cooked.  Stir everything together, reduce the heat to low, cover the skillet with a lid, and simmer for 15 minutes or until cooked through. Taco seasoning is also great for tacos, burritos, nachos, fajitas, and more! You can even sprinkle it over vegetables or roasted potatoes for an extra kick of flavour. Experiment and have fun! Store your taco seasoning in an airtight container, such as a Mason jar, for up to one year. Enjoy!

Is there a difference between an eggplant and an aubergine?

The eggplant, also known as aubergine in Europe, is a versatile vegetable found in dishes around the world. However, there are some subtle differences between the American and European varieties. American eggplants tend to be larger and less bitter than their European counterparts, with a smooth skin that is usually dark purple in colour. On the other hand, European eggplants are usually smaller and more bitter than American varieties, with a thin skin that can range from dark purple to bright green.

And why do they go brown once I slice them?

Another difference between these two types of eggplant is how they react when they are cut. When you slice an American eggplant, it will remain its original colour. However, when you slice a European eggplant, it will turn brown very quickly. This is due to an enzyme in the eggplant that causes it to oxidize and turn brown once exposed to air. To prevent this from happening, be sure to cook the eggplant immediately after slicing or soaking it in cold water for a few minutes before cooking.