Name: Cottage cheese egg scramble tacos
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 1 large egg; 4 large egg whites; 1/2 cup 2% cottage cheese; 1/3 cup canned black beans, drained and rinsed; 1/2 medium yellow onion, diced; 2 corn tortillas; 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin; 1 tsp lime juice

Nutrition

Per serving

478 calories

Protein: 41g; 34% of calories
Carbs: 51g; 43% of calories
Fat: 12g; 23% of calories

Instructions

Prep 12 min · Cook 0 min

In a small bowl, whisk together the egg, egg whites, salt, and pepper until well combined. Stir in the cottage cheese.
Heat the oil in a non-stick skillet over medium heat. Add the diced onion and cook for 4 minutes until softened and translucent. Stir in the cumin and cook for 1 minute more until fragrant.
While the onion cooks, warm the corn tortillas in a separate dry skillet over medium-high heat for 30 seconds per side until pliable and slightly toasted. Wrap in a clean towel to keep warm.
Add the black beans to the onion skillet and cook for 1 minute to warm through. Pour in the egg and cottage cheese mixture. Cook, stirring gently with a spatula, for 3 to 4 minutes until the whites are set and the cottage cheese is warm throughout. Done when set and moist, 160°F.
Divide the scramble evenly between the warm corn tortillas. Finish with a squeeze of lime juice and serve immediately.

Nutrition

Ingredients

Instructions

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