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Scrambled Egg Tacos with Parmesan Tortillas

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

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
Done

Gently transfer the melted cheese on a tortilla rack. Follow the same steps with the remaining parmesan. Set them aside.

3
Done

Add the eggs, heavy cream, and Taco seasoning to a bowl. Whisk until smooth.

4
Done

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
Done

Fill the parmesan tortillas with this mixture. Add avocado slices, season with Tabasco and serve.

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Nutritional Chart

420 kcal
Calories
21 g
Protein
30 g
Fat
18 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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