Egg White Tacos
Craving a light and healthy breakfast? Try Egg White Tacos! These fluffy tacos are filled with nutritious ingredients that will kickstart your day. Enjoy the crispy taco shells paired with creamy toppings like guacamole and salsa. Perfect for a quick meal or brunch!
Equipment
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
- Cutting Board
- Oven
Ingredients
- 1 tablespoon butter
- 4 Egg Whites
- 3 Crunchy Corn Taco Shells
- 3 tablespoons salsa
- 3 tablespoons guacamole
- 3 tablespoons shredded cheddar cheese
- 2 tablespoons diced tomatoes
- 2 tablespoons sliced olives
- 2 tablespoons minced cilantro
Instructions
- Preheat your oven to low broil. This is essential for achieving that golden, crispy taco shell. You want it just hot enough to heat through without burning.
- In a frying pan, add 1 tablespoon of butter over medium heat. Let it melt completely, coating the bottom of the pan. The butter will add a rich flavor to the egg whites as they cook.
- While the butter is melting, carefully separate the egg whites from the yolks. Discard the yolks or save them for another recipe. Use a whisk to lightly whisk the egg whites, incorporating air to make them fluffy.
- Once the butter is melted, pour the whisked egg whites into the frying pan. Stir gently with a spatula, scrambling them. Keep an eye on the color and consistency; you want them just set, not dry.
- While the egg whites are cooking, place the taco shells under the broiler for about one minute. Watch them closely, as they should be golden and crispy without burning.
- When the egg whites are cooked to your liking, remove the frying pan from heat. The texture should be soft and fluffy, and they should look slightly moist but not runny.
- Carefully divide the scrambled egg whites among the three taco shells. Use a spoon to scoop them in, making sure each taco is generously filled.
- Now, it’s time to add your toppings! Sprinkle shredded cheddar cheese over the egg whites first, so it melts slightly from the heat.
- Add salsa and guacamole on top of the cheese, followed by diced tomatoes, sliced olives, and minced cilantro. Each ingredient adds its unique flavor and texture, creating a delightful bite.
- Serve immediately while still warm. Enjoy your Egg White Tacos with a smile, knowing you’ve made a healthy and delicious breakfast!
Notes
- Tip 1: Store leftover egg whites in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze cooked egg whites in individual portions, making it easy to grab and reheat when needed.
- Tip 3: Consider serving these tacos with a fresh fruit salad or a smoothie for a well-rounded breakfast.
- Tip 4: Prepare the toppings in advance, so you can quickly assemble the tacos in the morning.
- Tip 5: If you prefer a crispy texture, try pan-frying the taco shells instead of broiling.