- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 140 kcal
Quick summary
“Nutritious and protein-rich combination that integrates beaten eggs seasoned with oregano directly over the tapioca disc in the pan. A quick, balanced meal to start your day with sustained energy.”
What you need to know
- The beaten egg placed over the semi-cooked gum is absorbed superficially, forming a single layer.
- The dried oregano added to the eggs releases intense aromatic oils in contact with the heat of the skillet.
- The folding in half should be done when the egg is creamy to finish cooking with the internal heat.
Ingredients
Main
- 1 cup of tapioca starch
- 2 eggs
- 1 tablespoon of dried oregano
- 1 pinch of salt
- Cheese to taste (optional)
Instructions
Principal
- Start by heating the skillet over medium heat.
- In a bowl, beat the eggs with a pinch of salt and oregano until well mixed.
- Add an even layer of tapioca starch in the hot skillet and cook for 1-2 minutes.
- Pour the egg mixture over the tapioca and cook until the eggs begin to set.
- If desired, add cheese over the egg mixture.
- With the spatula, fold the tapioca in half and cook for 2 more minutes.
- Remove the tapioca from the skillet and serve hot.
- Repeat the process for the second portion.
Chef's tips
- Beat the eggs vigorously with a fork for 30 seconds to incorporate air and make them soft and fluffy.
- Keep the heat at medium-low so the base of the tapioca doesn't toast before the egg starts to set.
- Add cheese slices before closing the fold to enrich the filling with extra creaminess.
Variations
- Mix chopped deseeded tomato into the beaten eggs for a version inspired by stuffed omelet.
- Add thin strips of cooked shredded chicken breast over the egg layer before closing the tapioca.
- Add a pinch of freshly ground black pepper and nutmeg zest to the egg mixture.
Substitutions
- Oregano can be substituted with chopped fresh parsley and chives, finely chopped chives, or smoked paprika.
- The optional cheese can be mozzarella, prato cheese, mashed ricotta, or fresh minas cheese.
- Traditional tapioca starch can be mixed with 1 teaspoon of chia to add soluble fiber.
How to store
Consume immediately at the time of preparation. If there is any left, store under refrigeration in an airtight container for up to 24 hours and reheat in a covered pan for 2 minutes.
Can it be frozen?
It is not recommended to freeze preparations based on scrambled eggs and tapioca, as they release excessive whey and acquire an unpleasant spongy appearance.
What to serve with
Pairs with freshly squeezed natural orange juice, brewed black coffee, or a cup of green tea.
Frequently asked questions
Doesn't the egg stay raw inside when folding the tapioca?
When folding the tapioca with the egg already slightly coagulated and keeping it in the covered skillet over low heat for 2 minutes, the retained heat cooks the egg perfectly while maintaining creaminess.
Why did the tapioca stick to the bottom of the pan?
The skillet needs to be properly heated before putting the starch and must have an intact non-stick coating for the starch to detach easily.
How to prevent the egg from running out of the skillet when pouring over the cassava starch?
Make a slight higher edge with the starch on the sides of the skillet and pour the beaten eggs slowly through the center, letting it spread naturally.
Can I use pasteurized egg whites instead of whole eggs?
Yes, use about 60 ml of liquid egg whites in place of each egg to reduce fats and maintain high protein intake in the preparation.
