Scrambled Egg Tacos With Parmesan Tortillas

  • Difficulty: Medium
  • 20 minutes
  • 2 servings

Although this looks somewhat like Taco and we use the names “Taco” and “tortilla” it merely has a vague resemblance with the well-known Mexican dish. Our fatty low-carb recipe uses tortillas made from organic parmesan filled, among other things, with organic heavy cream and avocado. And we cooked the stuffing in ghee.

Ingredients Needed for Scrambled Egg Tacos With Parmesan Tortillas

1cup organic parmesan, grated
3 eggs
3 tablespoons of organic heavy cream
1 tablespoon taco seasoning
1 tablespoon ghee
½ avocado, sliced
Tabasco sauce

How to Cook Scrambled Egg Tacos With Parmesan Tortillas

  1. Heat a skillet over low heat and add 1/2 cup of parmesan. Equally spread it across the skillet’s surface and cook for 3 minutes.
  2. Gently transfer the melted cheese on a tortilla rack. Follow the same steps with the remaining parmesan. Set them aside.
  3. Add the eggs, heavy cream, and Taco seasoning to a bowl. Whisk until smooth.
  4. Heat a skillet over low-medium heat, then add the ghee and the egg mixture. Cook and continuously stir for about 3 minutes or until reduced.
  5. Fill the parmesan tortillas with this mixture. Add avocado slices, season with Tabasco and serve.

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