Purslane and egg tacos – tacos de verdolagas y huevos (recipe)

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Purslane and egg tacos – tacos de verdolagas y huevos (recipe)
NamePurslane & egg tacos – tacos de verdolagas y huevos
IngredientsEggs Olive oil Onion Purslane Tomatoes Green chili pepper Garlic clove Corn tortilla Queso fresco Salsa
Cooktime (in hours)0.166666667
Preptime (in hours)0.166666667
Totaltime (in hours)0.333333334
Keto friendlinessKeto friendly
Calories250.1
Fat20.8
Protein10.3
Carbohydrate5.8
Fiber1.2
Net carbohydrates4.6
Sugar2.9
Saturated fat4.2
Cholesterol (mg)279
Sodium110.6
Servings2
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Purslane and egg tacos – tacos de verdolagas y huevos (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. Beat eggs with whisk or fork; season with salt and pepper and set to the side.
  2. Heat large skillet on medium-high heat; add oil.
  3. Sautv onion for 1 to 2 minutes until it starts to become translucent.
  4. Add purslane; stir to cook for another 2 minutes.
  5. Add diced tomato, chile and garlic; sautv about 1 minute to reduce the juice from the fresh tomato.
  6. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
  7. Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
  8. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).

    Food tags
    Cheese, Mexican,, Easy, Inexpensive, From Scratch



Keto-meter rating
Keto meter five.png

Time:
Prep Time in Hours and Mins:20M

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Contributors: Prab R. Tumpati, MD