Crispy feta-egg taco
7
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
The best thing about this viral recipe—well, aside from its savory deliciousness and irresistible crunch—is that it works beautifully as an easy breakfast, lunch, or dinner. As the cheese melts and cooks with the egg, it forms a lacy, crunchy border. For best results, use a dry nonstick skillet (no cooking spray) and a standard cow’s milk feta; we found sheep’s milk feta to be drier and less prone to crisping. Topped with easy packaged greens and chopped tomato, it’s a tasty handful.
Ingredients
Crumbled feta cheese
3 Tbsp
Egg(s)
1 item(s), large
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Low carb, high fiber tortilla wrap(s)
1 tortilla(s)
Arugula
0.333 cup(s)
Grape tomatoes
0.25 cup(s)
Hot sauce
0.25 tsp
Instructions
1
Heat a small nonstick skillet over medium. Sprinkle the cheese into the pan in a ring about 4 inches in diameter. When the cheese starts to melt, crack the egg into the center of the ring; sprinkle with the salt and black pepper. Cook until the whites begin to set, about 1 minute. Cover the pan and cook until the white is set and the yolk is cooked to your liking, 2 to 4 minutes. If the cheese starts to get too brown, remove the pan from the heat and keep it covered until the egg is done.
2
Using a thin spatula (such as a fish spatula), gently lift the egg from the skillet and place it on the tortilla. Top with the arugula, tomatoes, and hot sauce, if desired.
3
Serving size: 1 taco
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