Toppings

• 4 tbsp Sour Cream (1 tbsp per serve)
• 2 tbsp Keto Low Carb Salsa
• 1 whole Avocado (1/4 per serve)

Taco Seasoning

• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Oregano
• 2 tsp Cumin
• 2 tsp Paprika Powder
• 0.25 tsp Chili Powder (adjust the taste)
• 1 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil or Ghee
• 1 small Olives
• 1 small Zucchini (or use the left overs from Low Carb Cheesy Pork Stuffed Zucchini Boats)
• 250 g Beef Mince
• 1.50 tbsp Taco Seasoning
• 2 tbsp Water
• 6 large Eggs
• 0.50 cup Cheese (Cheddar) (shredded)

Instructions

• 1. Over a medium heat on the stove, heat the oil or ghee in a large oven-safe fry pan
• 2. Add the onion and saute till translucent (around 3min)
• 3. Dice Zucchini into 1cm pieced and add to the fry pan to cook for 4 minutes until soft. *see notes*
• 4. Add in the beef mince, water, and taco seasoning and cook for around 4-5 minutes until the beef has completely browned up.
• 5. Turn the Grill in the oven to around 220°c. Crack eggs, whisk and combine with the shredded cheddar cheese then pour into the fry pan and stir to combine. Then cook covered for 8-10 mins on a low heat until the frittata is firm.
• 6. Place under the grill for around 5 minutes or until the top is crisp and brown.
• 7. Let the Frittata cool, then slice into 8 Pieces (2 slices per serve). You can serve fresh with sour cream, avocado and keto salsa or store in airtight container in the fridge for up to 5 days to eat at a later date.