Monday, January 02, 2012

Breakfast Enchilada

Weight Watchers Recipe
27 people rated this recipe
Ratings (27)
Prep time:  20 min
Cook time:  18 min
Serves: 4
This Mexican spin on a Western omelet is brimming with fillings: egg, pepper, tomato, garlic, cheese and cilantro. It's then topped with sour cream and spicy salsa.



  • Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
  • Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes. Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
  • Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
  • Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top. Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.

Thought I'd share with you this recipe.  I have tried it and was very yummy.  I had to change out the salsa though as there are onions and my being allergic made substitution. I also eliminated the scallions as well.  I have more things coming so be on the lookout.

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