Egg tortilla breakfast taco
Egg tortilla breakfast taco
320 cals, 24p, 3c, 21f (per meal)
  • ,
  • Salsa
    2 tbsp (36g)
  • Avocados, sliced
    1/4 avocado(s) (50g)
  • Eggs, whites and yolks separated
    2 extra large (112g)
  • Ground turkey, raw
    1 1/2 oz (43g)
  • 1
    Separate egg whites and yolks into separate bowls.
    2
    Whisk egg whites with salt/pepper to taste and heat/grease a non-stick skillet that's about the size of a medium tortilla.
    3
    Pour in egg whites and swirl to coat the bottom of the pan evenly. Let cook for one minute, then cover and cook about one minute more, until done.
    4
    When done, remove egg 'tortilla' to a plate and cover to keep warm.
    5
    In the skillet, add ground turkey and cook until browned.
    6
    Add in the salsa and cook for a couple minutes.
    7
    Whisk egg yolks and pour into pan. Stir to scramble with other ingredients (or cook separately).
    8
    Once cooked to your liking, remove from pan and put meat and egg on top of the egg 'tortilla'.
    9
    Top with sliced avocado.
    10
    Serve warm.
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