Breakfast Enchilada
Weight Watchers Recipe
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.
