Photo of Breakfast Enchilada by WW

Breakfast Enchilada

6 - 7
PersonalPoints™ per serving
Total Time
38 min
20 min
18 min
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.


Cooking spray

2 spray(s)

Olive oil

2 tsp(s)

Uncooked scallion(s)

2 medium, chopped

Green pepper(s)

1 small, seeded and chopped

Fresh tomato(es)

1 medium, chopped

Garlic clove(s)

2 clove(s), large, minced

Egg white(s)

4 egg white(s), large

Raw egg(s)

2 large

Low-fat shredded cheddar cheese

½ cup(s)


2 tbsp(s), fresh, chopped

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Whole wheat tortilla(s)

4 medium

Fat free sour cream

½ cup(s)

Fat free salsa

½ cup(s), medium or hot variety


  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.