These simple low carb breakfast enchiladas are gluten-free, grain-free and vegetarian utilizing egg whites as a “tortilla” – good for vegetarians and keto diets!
Breakfast Enchiladas
Enchiladas are considered one of my all time favourite Mexican consolation meals. However enchiladas for breakfast you may ask? Nicely I say sure, why not! It’s also possible to have them for dinner – good for Meatless Mondays! A couple of of my favourite enchiladas are my Tacky Rotisserie Rooster Enchilada Skillet, Butternut Squash and Black Bean Enchiladas, and Enchiladas Verdes (Inexperienced Enchiladas).
These are principally glorified egg white omelets, filled with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them forward of time and bake when able to serve. You can also make them as scorching or gentle as you need. I used Frontera inexperienced chile enchilada sauce to hurry this up, however I additionally suppose this may be superior with do-it-yourself purple enchilada sauce.
Variations:
- You need to use entire eggs instead of egg whites.
- Should you observe a Paleo or Entire 30 weight loss plan, merely depart the cheese off.
Extra Enchilada Recipes You May Get pleasure from:
- Quinoa Fiesta Enchilada Bake
- Rooster Enchilada Roll Ups
- Turkey Enchilada Stuffed Poblano Peppers
- The BEST Traditional Rooster Enchilada Recipe
- Zucchini Enchilada
Breakfast Egg White Spinach Enchilada Omelets
5 from
2 votes
5
Cals:
239
Protein:
24
Carbs:
10
Fats:
12
These simple low carb breakfast enchiladas are gluten-free, grain-free and vegetarian utilizing egg whites as a “tortilla” – good for vegetarians and keto diets!
Course:
Breakfast, Brunch
Delicacies:
American
Prep:
10 minutes minutes
Prepare dinner:
1 hour hr
Complete:
1 hour hr 10 minutes minutes
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Yield:
6 servings
Serving Measurement:
1 enchilada 1x 2x 3x
Substances
- ▢ 3 cups egg whites or egg whites from 18 massive eggs
- ▢ 2 tablespoons water
- ▢ salt and pepper, to style
- ▢ cooking spray
- ▢ 1 tsp olive oil
- ▢ 1/2 cup scallions, chopped, plus extra for garnish
- ▢ 1 medium ripe tomatoes, diced
- ▢ 2 tbsp cilantro, chopped
- ▢ 10 oz package deal frozen spinach
- ▢ 4.5 oz can chopped inexperienced chiles
- ▢ kosher salt and contemporary floor pepper
- ▢ 1 1/2 cups grated decreased fats Colby-Jack cheese, *omit for whole30 or paleo
- ▢ 1 cup inexperienced enchilada sauce
- ▢ 1 medium avocado, diced
Directions
- Pour 1/3 cup enchiladas sauce on the underside of a 9 x 12 inch baking dish.
- Preheat the oven to 350°F.
- In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.
- Frivolously coat a big nonstick skillet with cooking spray and warmth the skillet over medium warmth.
- Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cowl the underside of the pan.
- Prepare dinner till set, about 2 minutes.
- Flip and cook dinner the opposite aspect till set, about 1 extra minute.
- Put aside on a dish and repeat with the remaining eggs till all of your egg “tortillas” are cooked and put aside. Ought to make 6.
- Warmth oil in a medium non-stick skillet over medium warmth.
- Add scallions; cook dinner for two to three minutes till aromatic, however not brown.
- Add tomato and cilantro, season with salt to style and cook dinner 1 extra minute, till comfortable.
- Stir in spinach and inexperienced chile, and cook dinner for about 5 extra minutes, regulate salt and pepper to style.
- Take away from the warmth, and blend in 1/2 cup of the Colby-Jack cheese; combine nicely.
- Divide spinach between egg white “tortillas”, about 1/3 cup every and roll, place every seam aspect down in baking dish.
- Prime with remaining enchilada sauce and remaining cheese, cowl with foil and bake till scorching and the cheese is melted, about 20 to 25 minutes.
- Serve topped with diced avocado and scallions.
