Ingredients
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3 Cups Egg Whites or Egg Whites from 18 Large Eggs
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2 tablespoons water
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salt and pepper (to taste)
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cooking spray
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1 Tsp Olive Oil
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1/2 Cup Scallions Chopped Plus More For Garnish
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1 Medium Ripe Tomatoes Diced
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2 Tbsp Cilantro Chopped
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10 Oz Packages Frozen Spinach
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4.5 Oz Can Chopped Green Chiles
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• kosher salt and fresh ground pepper
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1 1/2 Cups Grated Reduced Fat Colby-Jack Cheese *omit For Whole30 or Paleo
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1 Cup Green Enchilada Sauce
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1 medium avocado (diced)
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Directions
Prep Time: 10min | Cook Time: min | Serves: 6
Enchiladas are one of my all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! You can also have them for dinner – perfect for Meatless Mondays! A few of my favorite enchiladas are my Cheesy Rotisserie Chicken Enchilada Skillet, Butternut Squash and Black Bean Enchiladas, and Enchiladas Verdes (Green Enchiladas).
,You can use whole eggs in place of egg whites.,If you follow a Paleo or Whole 30 diet, simply leave the cheese off.,
,
,Quinoa Fiesta Enchilada Bake,Chicken Enchilada Roll Ups,Turkey Enchilada Stuffed Poblano Peppers,The BEST Classic Chicken Enchilada Recipe,Zucchini Enchilada
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Steps
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1
Done
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Preheat the oven to 350°F |
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2
Done
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In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. |
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3
Done
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Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. |
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4
Done
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Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan. |
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5
Done
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Cook until set, about 2 minutes. |
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6
Done
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Flip and cook the other side until set, about 1 more minute. |
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7
Done
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Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6. |
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8
Done
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Heat oil in a medium non-stick skillet over medium heat. |
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9
Done
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Add scallions; cook for 2 to 3 minutes until fragrant, but not brown. |
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10
Done
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11
Done
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12
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13
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14
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15
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