Tapioca recipe with scrambled egg

Looking for a recipe for a nutritious, low carb breakfast that's done in less than 10 minutes? Continue here at TudoReceitas to find out how to make tapioca with scrambled egg!

This tapioca option in the stuffed frying pan is rich in protein because, in addition to the egg, our suggestion is to also use cheese and shitake mushrooms. That way the tapioca is so complete and satisfying that it makes even a valid option for lunch or dinner low in calories.

Check out all the step-by-step preparation details below in photos of the tapioca recipe with scrambled egg, cheese and shitake and prepare it today!

Ingredients for making tapioca with scrambled egg:

 8 tablespoons of tapioca gum

 2 medium eggs

 3 shitake mushrooms (optional)

 2 slices of light cheese

 2 sprigs of fresh thyme or oregano

 1 tablespoon of butter or oil

 Black pepper

 salt

How to make tapioca with scrambled egg:

Put the eggs in a bowl and add the seasonings: thyme or oregano, salt and pepper. Beat until foamy and set aside.

To make this tapioca fit more nutritious I recommend using mushrooms as well. To do this, heat a frying pan with the butter or oil and, when it is hot, place the coarsely chopped mushrooms. Season with salt and pepper.

Tip: In this case I used shitake mushroom, but the other varieties are also valid.

When the mushrooms start to wither, add the eggs at once.

To get creamy scrambled eggs turn off the heat right away and start stirring with a spoon until your scrambled eggs with mushroom are crumbly and consistent, as in the photo. Remove to a plate and set aside.

To prepare the tapioca, put a clean skillet on the fire and let it heat up. Add 3-4 tablespoons of tapioca gum, spreading well to achieve an even layer.

Tip: To prepare tapioca you don't need to grease the pan. In this case I used a small skillet, 20 cm in diameter. If you use a larger skillet, add a little more tapioca gum to cover the entire bottom.

When your skillet tapioca starts to feel firm, drop it from the pan and place a slice of cheese and half the mushroom scrambled egg into one of the halves.

Tip: If you like, you can also put chopped tomatoes on top of this stuffing.

With the help of a spatula, fold the tapioca in half, as in the photo. Leave on fire until cheese is melted and remove to a plate. Repeat the preparation with the remaining tapioca gum, cheese and scrambled egg with mushroom.

Your tapioca beiju with egg is ready! A fitness and very nutritious option for your meals. If you like, accompany it with a vinaigrette salad or salad with leaves and bon appetite.

Looking for more tapioca gum recipes? See how to do it:

Blender tapioca pudding

Tapioca with rennet cheese

Chicken tapioca with catupiry

If you liked the tapioca recipe with scrambled egg, we suggest you enter our Tapioca Recipes category. You can also visit a list of the best Brazilian recipes.

How many calories is tapioca with scrambled egg?

Many people like to prepare tapioca for weight loss, as it is gluten-free, fat-free, low in calories and high in carbohydrates, helping to satiate for several hours. To ensure that tapioca goes with healthy eating, choose a fitness filling as well, such as scrambled egg. Eggs are considered one of the most complete and nutritious simple foods we can eat, as they provide 20% of our daily protein needs and have only 70 calories.

Combining tapioca with simple scrambled egg we get a fitness and very nutritious coffee option. A serving of tapioca with scrambled egg and cheese contains 287.51 kcal, 44.11 g of carbohydrates and 10 g of protein. You can reduce calories by preparing a tapioca with fried egg in the microwave without fat (click for recipe) and without cheese. Try it out and tell us what you think in the comments! You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.