Breakfast Enchilada

Weight Watchers Recipe

Ratings (27)

6PointsPlusValue

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.

Ingredients 2 spray(s) cooking spray    2 tsp olive oil      2 medium uncooked scallion(s), chopped      1 small green pepper(s), seeded and chopped      1 medium fresh tomato(es), chopped    2 clove(s) (medium) garlic clove(s), minced      4 large egg white(s)      2 large egg(s)    1/2 cup(s) low-fat shredded Cheddar cheese    2 Tbsp cilantro, fresh, chopped    1/4 tsp table salt    1/4 tsp black pepper, freshly ground    4 medium whole wheat tortilla(s)      1/2 cup(s) fat-free sour cream      1/2 cup(s) fat free salsa, medium or hot variety    Instructions 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.