Cheesy Fried Egg Taco

• servings: Servings: 4 (1 taco per
• total time: 10 minutes

Ingredients

4 large eggs

2 cups (200 g) low-fat shredded mozzarella

salt and freshly-ground black pepper

4 small low-carb tortillas

½ cup (125 g) non-fat Greek yogurt 2 tbsp per taco

2 tbsp sriracha

everything bagel seasoning or crushed red pepper flakes for garnish

4 lime wedges for serving (optional)

Directions

Toast tortillas on both sides in a dry nonstick skillet over medium heat; set aside.

Spray pan with olive oil, reduce heat to medium-low. Form a mozzarella circle around the edge (tortilla-sized), leaving room for the egg in the center.

When cheese bubbles, add egg to center; season with salt and pepper.

Cover and cook on medium-low until cheese crisps, reduce heat if the cheese is browning too quickly:

For immediate eating: cook covered for 2-3 minutes until whites are set but yolk is still runny

For meal prep: cook covered 3-4 minutes until yolks are jammy (slightly firm but not hard)

Meanwhile, spread the non-fat Greek yogurt and sriracha onto the warmed tortilla and add a squeeze of lime juice. Place the mozzarella fried egg on top, sprinkle with everything bagel seasoning, or even crispy bacon if your macros allow, and enjoy!

Storage:

Store assembled tortillas in airtight containers in fridge (up to 3 days)

Reheat:

Microwave: 45-60 seconds until heated through

Air Fryer (350 F/175 C) or panini press: 3-4 minutes at until cheese and tortilla crisps up again

Add fresh squeeze of lime just before eating