Egg Taco with Fish and Scallion

Ingredients

• Egg2 count (110 g)
• Fish120 g
• Scallion1 tablespoon (5 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Season the fish with half of the oil and salt and pepper to taste. You can add a pinch of garlic paste or powder.

2. 2

   Step 2

   Place the grill over high heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

3. 3

   Step 3

   Once done, remove from heat and cut into pieces.

4. 4

   Step 4

   Separately, chop the scallion with the parsley and beat the eggs in a bowl. Season with salt and pepper.

5. 5

   Step 5

   Heat the rest of the oil in a non-stick pan over medium heat and pour in the beaten egg.

6. 6

   Step 6

   Cook for 3-4 minutes until the egg sets, flip, cook for 1 minute and turn off. Set aside.

7. 7

   Step 7

   In a plate place the egg taco and top with the fish with chopped scallions and parsley. Serve.

8. 8

   Step 8

   If you wish, you can add a little chili pepper and/or lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Taco with Fish and Scallion can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.