Epic egg tacos

This super speedy lunch or breakfast can be enjoyed on the go and mixed up with all sorts of fillings. Try avocado, grated cheese or lean ham. Here, we’ve simply crumbled in soft feta and finished with a zingy colourful slaw. Tuck in!

10 minutes

Serves 1

Nutritional Information (Per portion)

Calories 300
Protein 15.9g
Fat 17g
of which saturates 4.4g
Carbohydrate 21.5g
of which sugars 0.8g
Fibre 1.4g

Home » Recipes » Epic egg tacos

Ingredients

  • ½ tablespoon olive oil
  • 2 Enriched eggs
  • 1 soft corn or flour tortilla wraps

Method

  1. Crack the eggs into a bowl, season and whisk to combine.
  2. Heat half the oil in a frying pan over medium heat. Pour in half the beaten egg, leave to stand in the pan for 20 secs before using a spatula to scrape the runny eggs around the pan. Shake the pan so that it is covered with egg before placing a tortilla on top. Cook for 30 secs and then flip over and cook for another 30 secs until the taco is golden brown.
  3. Heat half the oil in a frying pan over medium heat. Pour in half the beaten egg, leave to stand in the pan for 20 secs before using a spatula to scrape the runny eggs around the pan. Shake the pan so that it is covered with egg before placing a tortilla on top. Cook for 30 secs and then flip over and cook for another 30 secs until the taco is golden brown.
  4. Fill the egg tortilla with crumbled feta, quick homemade slaw, and fresh coriander. Fold in half and enjoy right away.

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