Breakfast Enchilada

7
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

uncooked scallion(s)

2 medium, chopped

green pepper(s)

1 small, seeded and chopped

fresh tomato(es)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

egg white(s)

4 large

egg(s)

2 large

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

cilantro

2 Tbsp, fresh, chopped

table salt

¼ tsp

black pepper

¼ tsp, 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

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 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.
  4. 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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