Ingredients
-
3
-
2
-
-
-
1
-
1/2
-
1
-
2
-
10
-
4.5
-
-
1 1/2
-
1
-
1
-
Directions
These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a tortilla perfect for vegetarians and keto diets!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
in a Medium Bowl, Whisk the Egg Whites, Water, and a Pinch Salt and Pepper. |
|
3
Done
|
Lightly Coat a Large Nonstick Skillet With Cooking Spray and Heat the Skillet Over Medium Heat. |
|
4
Done
|
Add 1/4 of the Egg Whites (about 1/2 Cup), Swirling to Evenly Cover the Bottom of the Pan. |
|
5
Done
|
Cook Until Set, About 2 Minutes. |
|
6
Done
|
Flip and Cook the Other Side Until Set, About 1 More Minute. |
|
7
Done
|
Set Aside on a Dish and Repeat With the Remaining Eggs Until All Your Egg "tortillas" Are Cooked and Set Aside. Should Make 6. |
|
8
Done
|
Heat Oil in a Medium Non-Stick Skillet Over Medium Heat. |
|
9
Done
|
Add Scallions;cook For 2 to 3 Minutes Until Fragrant, but not Brown. |
