These simple low carb breakfast enchiladas are gluten-free, grain-free and vegetarian utilizing egg whites as a “tortilla” – excellent for vegetarians and keto diets!
Breakfast Enchiladas
Enchiladas are one in all my all time favourite Mexican consolation meals. However enchiladas for breakfast you would possibly ask? Nicely I say sure, why not! You may also have them for dinner – excellent for Meatless Mondays! A number 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 mainly glorified egg white omelets, full of sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them forward of time and bake when able to serve. You may make them as sizzling or delicate as you need. I used Frontera inexperienced chile enchilada sauce to hurry this up, however I additionally assume this could be superior with selfmade crimson enchilada sauce.
Variations:
- You should utilize complete eggs instead of egg whites.
- For those who comply with a Paleo or Entire 30 weight loss plan, merely depart the cheese off.
Extra Enchilada Recipes You May Take pleasure in:
- Quinoa Fiesta Enchilada Bake
- Rooster Enchilada Roll Ups
- Turkey Enchilada Stuffed Poblano Peppers
- The BEST Basic 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” – excellent for vegetarians and keto diets!
Course:
Breakfast, Brunch
Delicacies:
American
Prep:
10 minutes minutes
Prepare dinner:
1 hour hr
Whole:
1 hour hr 10 minutes minutes
Print
Price
Pin
Save
Saved! WW Factors
Yield:
6 servings
Serving Dimension:
1 enchilada 1x 2x 3x
Elements
- ▢ 3 cups egg whites or egg whites from 18 giant 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 recent floor pepper
- ▢ 1 1/2 cups grated diminished 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 prepare dinner the opposite facet 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; prepare dinner for two to three minutes till aromatic, however not brown.
- Add tomato and cilantro, season with salt to style and prepare dinner 1 extra minute, till tender.
- Stir in spinach and inexperienced chile, and prepare dinner for about 5 extra minutes, modify salt and pepper to style.
- Take away from the warmth, and blend in 1/2 cup of the Colby-Jack cheese; combine effectively.
- Divide spinach between egg white “tortillas”, about 1/3 cup every and roll, place every seam facet down in baking dish.
- Prime with remaining enchilada sauce and remaining cheese, cowl with foil and bake till sizzling and the cheese is melted, about 20 to 25 minutes.
- Serve topped with diced avocado and scallions.
