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
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!
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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
Done
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13
Done
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14
Done
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15
Done
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