Scrambled Egg Tacos With Parmesan Tortillas







A recipe allowed in a / / / / diet.

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.

Nutritional Chart

Calories: 420 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 21 g
  • 30 g
  • 18 g

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 Make 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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