Description
A quick and protein-packed breakfast option that combines delicious flavors in a convenient taco format.
Ingredients
Scale
- 1/2 cup cottage cheese
- 2 small flour tortillas
- 2 large eggs
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar cheese
- 1 tablespoon sour cream
- 1/2 small avocado
Instructions
- Heat a nonstick skillet over medium heat.
- Add the olive oil to the skillet and let it warm for about 30 seconds.
- Crack the two large eggs into a bowl and beat them lightly with a fork.
- Pour the beaten eggs into the heated skillet and cook, stirring gently, until scrambled and no longer runny.
- Sprinkle the eggs with salt and black pepper and stir again to combine.
- Remove the scrambled eggs from the skillet and set them aside.
- Place the two small flour tortillas in the skillet, one at a time, and heat them for about 30 seconds on each side until warm and slightly toasted.
- Once heated, remove the tortillas from the skillet and place them on a plate.
- Spoon the scrambled eggs evenly onto the center of each tortilla.
- Top the eggs with the cottage cheese, dividing it evenly between the two tacos.
- Sprinkle the diced tomatoes over the cottage cheese.
- Add chopped fresh cilantro to each taco.
- Sprinkle shredded cheddar cheese over the tacos.
- Slice the half avocado and fan the slices on top of the tacos.
- Add a dollop of sour cream on each taco.
- Serve the tacos immediately and enjoy them while the tortillas are warm.
Notes
Store leftovers in an airtight container in the fridge for up to one day. Keep components separate for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 220mg