Breakfast Enchilada
6
Points®
Total time: 38 min • Prep: 20 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
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
Cooking spray
2 spray(s)
Olive oil
2 tsp(s)
Uncooked scallions
2 medium, chopped
Green bell pepper
1 small, seeded and chopped
Tomato
1 medium, chopped
Garlic
2 clove(s), large, minced
Egg whites
4 serving(s), large
Raw egg
2 large
Low-fat shredded cheddar cheese
½ cup(s)
Cilantro
2 tbsp(s), fresh, chopped
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Whole wheat tortilla
4 medium
Fat free sour cream
½ cup(s)
Fat free salsa
½ cup(s), medium or hot variety
Instructions
1
Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
2
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.
3
Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto centre of tortilla and roll up tortilla.
4
Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
5
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.
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