How To Make Breakfast Egg White Spinach Enchilada Omelets
This vegetarian breakfast spinach enchilada omelets are baked with tender-crisp veggies with melted cheese, deliciously wrapped in egg white tortilla.
Serves:
Ingredients
- 3cupsegg whites,(egg whites from 18 large eggs)
- 2tbspwater
- salt and pepper,to taste
- cooking spray
- 1tspolive oil
- ½cupscallions,chopped, plus more for garnish
- 1medium ripe tomatoes,diced
- 2tbspcilantro,chopped
- 10ozpackage frozen spinach
- 4.5ozcan chopped green chiles
- kosher salt and fresh ground pepper
- 1½cupsgrated reduced fat Colby-Jack cheese,omit for whole30 or paleo
- 1cupgreen enchilada sauce
- 1medium avocado,diced
Instructions
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Pour ⅓ cup of enchiladas sauce on the bottom of a 9×12-inch baking dish.
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Preheat the oven to 350 degrees F.
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In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.
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Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.
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Add ¼ of the egg whites (about ½ cup), swirling to evenly cover the bottom of the pan.
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Cook for about 2 minutes until set.
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Flip and cook the other side for about 1 more minute until set. Set aside on a dish and repeat with the remaining eggs until all of the egg “tortillas” are cooked and set aside; should make 6.
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Heat oil in a medium non-stick skillet over medium heat. Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.
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Add tomato and cilantro, season with salt to taste, and cook for about 1 minute until soft.
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Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.
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Remove from the heat, and mix in ½ cup of the Colby-Jack cheese; mix well.
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Divide spinach (about ⅓ cup of each) between egg white “tortillas”, then roll and place each seam side down in the baking dish.
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Top with remaining enchilada sauce and remaining cheese. Cover with foil and bake for about 20 to 25 minutes until hot and the cheese is melted.
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Serve topped with diced avocado and scallions.
Nutrition
- Calories: 331.88kcal
- Fat: 20.38g
- Saturated Fat: 7.79g
- Monounsaturated Fat: 9.17g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 14.24g
- Fiber: 5.30g
- Sugar: 4.87g
- Protein: 24.48g
- Cholesterol: 31.35mg
- Sodium: 877.67mg
- Calcium: 310.24mg
- Potassium: 789.86mg
- Iron: 2.72mg
- Vitamin A: 326.78µg
- Vitamin C: 29.16mg
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