Recipes and Cooking

Egg Tacos

Egg taco 0316 Preparation time 25 mins Serves 4 people


  • 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


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.


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.