Cottage Cheese Breakfast Tacos

Ingredients: The ingredient amounts are for one portions.

• Egg 2
• Avocado ½, average
• Cottage Cheese 60g or 2.1oz, 0% fat
• Egg Whites 30g or 1oz
• Green Pesto 1 tbsp
• Fresh Chives 1 tbsp, chopped
• Chilli Oil Crunch ½ tsp
• Salt pinch

Instructions:

reheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
In a small bowl, whisk together the cottage cheese, egg white, and a pinch of salt
using a fork. Spoon the mixture into 2 equal mounds on the baking tray. Spread
each into a circle about 10–12 cm (4–5 inches) wide.

Bake for 25 minutes, or until the edges are golden and the surface is firm. Remove
from the oven and let cool for 10 minutes to allow them to crisp up fully.

While the shells cool, heat the pesto in a non-stick pan over medium heat. Once
hot, crack the eggs into the pan. Fry until the whites are bubbly and set — about 4–
5 minutes, or until cooked to your liking.

Spread the mashed avocado evenly over each cooled taco shell. Top with a
pesto-fried egg, sprinkle with chives, and finish with a drizzle of chilli oil.