Cottage Cheese Tacos
The viral high-protein taco shell made by blending cottage cheese and egg whites, baking it crisp, then filling it with scrambled eggs and avocado.
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Ingredients
- 2 cups low-fat cottage cheese, blended smooth
- 4 whites egg whites
- 1/4 tsp salt
- 1/4 tsp black pepper, cracked
- 4 eggs
- 2 tsp unsalted butter
- 1 avocado, sliced
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup salsa
- as needed nonstick cooking spray
Instructions
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1
Preheat the oven to 350°F and line a baking sheet with parchment paper, then lightly coat the parchment with as needed nonstick cooking spray.
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2
In a blender, combine the 2 cups blended smooth low-fat cottage cheese, 4 whites egg whites, 1/4 tsp salt, and 1/4 tsp cracked black pepper, and blend until completely smooth, about 30 seconds.
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3
Pour the mixture onto the prepared sheet in several evenly spaced oval mounds, about 5 inches long, and spread each into a thin, even layer with the back of a spoon.
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4
Bake for 20 to 25 minutes, until the ovals are fully set, firm to the touch, and lightly golden at the edges.
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5
While the shells bake, melt the 2 tsp unsalted butter in a nonstick skillet over medium-low heat. Whisk the 4 eggs with a pinch of salt and pour into the skillet, stirring gently until softly scrambled and no longer runny, about 3 to 4 minutes.
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6
As soon as the shells come out of the oven, working quickly while they are still warm and pliable, drape each oval over the handle of a wooden spoon or the rungs of an inverted muffin tin to form a taco shape.
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7
Let the shells cool in their draped shape for about 10 minutes, until they hold firm and crisp on their own.
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8
Fill each cooled shell with the scrambled eggs, 1 sliced avocado, 1/2 cup shredded sharp cheddar cheese, and 1/4 cup salsa. Serve right away.
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