Name: Egg Tacos - Australian Eggs
Total time: 25 min
Yield: 4
Ingredients: 6 eggs; ½ cup light cooking cream; 1 tablespoon olive oil; 1 small red onion, finely diced; ¼ cup finely diced green capsicum; 2 small tomatoes, seeds removed, finely diced; 8 mini stand ‘n’ stuff taco shells; 8 small baby cos lettuce leaves; 1 avocado, finely diced; ¼ cup light sour cream; ¼ cup grated tasty cheese

Egg Tacos

Preparation time 25 mins
Serves 4 people
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Publication 1 April 2019
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Ingredients

6 eggs
½ cup light cooking cream
1 tablespoon olive oil
1 small red onion, finely diced
¼ cup finely diced green capsicum
2 small tomatoes, seeds removed, finely diced
8 mini stand ‘n’ stuff taco shells
8 small baby cos lettuce leaves
1 avocado, finely diced
¼ cup light sour cream
¼ cup grated tasty cheese

Method

1. Break eggs into a bowl. Add cream, salt and white pepper. Set aside.

2. Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook for 3 minutes or until softened. Stir through tomato. Add egg mixture and cook for 2 minutes or until beginning to set. Gently stir. Cook for 1 minute and stir again or until egg is just set.

3. Meanwhile, heat taco shells following packet directions.

4. Place warmed taco shells onto a platter. Fill with lettuce, egg mixture, diced avocado, sour cream and cheese.

Notes

Tip: You can swap out the taco shells for soft-shell tacos or burrito wraps. For a lighter lower-carb version, simply serve in large cos lettuce cups.