Egg White Breakfast Tacos

What People Ask

How to Make Egg White Breakfast Tacos

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1. Warm the tortillas one at a time in a dry frying pan for 30 seconds on each side. Wrap them in a clean tea towel.

   Mark done Start 30 sec timer

2. Heat the oil in the pan over medium heat. Cook the bell pepper and onion for 4 minutes, until soft.

   Mark done Start 4 min timer

3. Whisk the egg whites with the cumin and pepper and pour them into the pan. Cook over low heat for 3 minutes, folding gently, until just set.

   Mark done Start 3 min timer

4. Fill the tortillas with the eggs and top with the cabbage and cilantro. Sprinkle with the lime juice and serve at once.

   Mark done

A Few Pointers

• Keep the heat low once the whites go in; high heat makes them weep and turn rubbery.
• If the tortillas crack, warm them for a few seconds longer or wrap them in a damp towel.
• Shred the cabbage very finely so that it eats like a slaw, not a salad.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairs Well With

Sliced cucumber · A bowl of fresh pineapple · A glass of water

Keeping and Reheating

Best eaten at once. The cooked whites keep in the fridge for 2 days; fill fresh tortillas when you reheat them.

Egg White Breakfast Tacos Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.