RECIPE: Vegetarian Egg Tacos

06 August 2019

Packed with nutrients and vitamins, these delicious egg tacos are a fun hands-on dinner 
and an easy way 
to introduce a little flavour to your meals.

Preparation time: 15 mins
Cooking time: 10 mins 
Serves: 4


  • 6 eggs
  • ½ cup light cooking cream
  • 1 tablespoon olive oil
  • 1 small red onion, finely diced
  • ¼ cup finely diced green capsicum
  • 2 small tomatoes, seeds removed, 
finely diced
  • 8 mini stand ‘n’ stuff taco shells
  • 8 small baby cos lettuce leaves
  • 1 avocado, finely diced
  • ¼ cup light sour cream
  • ¼ cup grated tasty cheese


  • Break eggs into a bowl. Add cream, salt and white pepper. Set aside.
  • Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook for 3 minutes or until softened. Stir through tomato. Add egg mixture and cook for 2 minutes or until beginning to set. 
Gently stir. Cook for 1 minute and stir again or until 
egg is just set.
  • Heat taco shells following packet directions.
  • Place warmed taco shells onto a platter. Fill with lettuce, egg mixture, diced avocado, sour cream 
and cheese.
TIP: You can swap out the taco shells for burrito wraps or soft-shell tacos. For a lighter lower-carb version, simply serve in large cos lettuce cups.
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