- 1 cup cooked taco-seasoned meat (I used pre-seasoned turkey taco meat)
- 6 eggs
- 1 cup shredded Cheddar cheese, divided
- 1 small tomato, chopped
- Green onions (optional)
- Black olives (optional)
- Salsa (optional)
- Sour cream (optional)
In a medium bowl, beat eggs. Add meat and 1/2 cup cheese and beat to combine.
Pour into heated, greased medium skillet. Cook over medium-low heat for 15 minutes, or until mostly set, tilting pan occasionally to let uncooked egg run to the edges.
Sprinkle with chopped tomato, remaining cheese and any other taco toppings you want, and cook for 5 minutes more or until eggs are completely set.
Cut into fourths and serve with salsa and sour cream, if desired.