This meal is everything we love about tacos folded into a quick and easy frittata! Finish it off with chips on the side and salsa to serve with everything.
While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
To heated skillet, add oil and then bell peppers. Saute until tender, 4 to 5 minutes.
Add ground beef. Saute beef, breaking it apart until cooked through, 6 to 8 minutes.
Add seasoning mixture and white parts of green onions to beef and saute until spices are fragrant, ~2 minutes.
Stir in olives, tomatoes, and green parts of green onions.
Pour egg mixture over beef and vegetables. Add cheese and stir to combine.
Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
Slice frittata. Serve with sour cream on top and salsa and chips on the side.