Egg White Tacos Guest Post
Light and protein-packed egg white tacos that make a quick, healthy meal.
Servings: 4 servings
Ingredients
- egg whites use enough for 4 servings (about 8–10 egg whites)
- salt to taste
- pepper to taste
- cooking oil or nonstick spray for skillet
- tortillas 4 small or 8 mini, warmed
- optional fillings such as salsa, avocado, cheese, cilantro, or hot sauce
Instructions
- Crack and separate eggs, reserving only the egg whites in a mixing bowl; discard or reserve yolks for another use.
- Whisk the egg whites until slightly frothy and season with salt and pepper to taste.
- Heat a nonstick skillet over medium heat and add a little oil or spray to coat the pan.
- Pour a portion of the egg whites into the skillet to make thin omelets sized for your tortillas, cook until set, about 1–2 minutes per side.
- Warm the tortillas in a dry skillet or microwave briefly, then fill each with an egg white omelet and your choice of optional fillings.
- Fold the tortillas into tacos and serve immediately.
Equipment
- nonstick skillet
- Spatula
- Mixing Bowl
- whisk or fork
- Measuring cups and spoons
- Tongs
Notes
- Use fresh egg whites for best texture.
- Make mini omelets to fit small tortillas easily.
- Season fillings separately to taste.
- Fillings listed are optional and based on preference.