Cottage cheese tacos

Name: Cottage cheese tacos
Prep time: 10 min
Total time: 60 min
Yield: 4
Ingredients: 600 g plain cottage cheese; 6 egg whites; 1 tsp dried oregano; 2 tbsp pesto; 60 g rocket; 1 avocado; 8 cherry tomatoes; oil for frying; 8 fresh eggs

bake Baking piquant dinner

Total: 1 hr | Active: 10 min.

vegetarian, gluten-free

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Tacos, yes, but ultra-high-protein tacos. That is the promise of this recipe, which can be enjoyed for breakfast, lunch or dinner with friends. The traditional tortillas are replaced here by crêpes made with cottage cheese and egg white. Nothing more. Innovative and delicious at the same time!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 people

Tacos
600 g	plain cottage cheese, drained
6	egg whites
1 tsp	dried oregano

To serve
2 tbsp	pesto
60 g	rocket
1	avocado, in slices
8	cherry tomatoes

Fried eggs
	oil for frying
8	fresh eggs

How it's done

Tacos

Mix the cottage cheese and egg whites. Divide the mixture into 8 portions, place on two baking trays lined with baking paper, leaving plenty of space between each portion, use the back of a spoon to spread into circles of even thickness (each approx. 14 cm in diameter).

To bake

Approx. 25 mins. per tray in the centre of an oven preheated to 200 °C. Remove, leave the tacos to cool on the tray. Carefully remove the tacos from the baking paper.

To serve

Spread the pesto, rocket, avocado and cherry tomatoes on top of the tacos.

Fried eggs

Heat a dash of oil in a wide non-stick frying pan. Crack 4 eggs one at a time, slide into the pan, fry for approx. 4 mins. over a medium heat. Place the eggs on half of the tacos, repeat the process with the remaining eggs.

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