Weight Watchers Breakfast Enchilada |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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I have not had a chance to make this recipe yet. This Mexican spin on an omelet is brimming with fillings: egg, pepper, tomato, garlic, cheese and cilantro. Ingredients:
cooking spray |
2 teaspoons olive oil |
2 medium scallions, chopped |
1 small green pepper, seeded and chopped |
1 medium tomato, chopped |
2 medium garlic cloves, minced |
4 large egg whites |
2 large eggs |
1/2 cup shredded low-fat cheddar cheese |
2 tablespoons fresh cilantro, chopped |
1/4 teaspoon table salt |
1/4 teaspoon black pepper, freshly ground |
4 medium whole wheat tortillas |
1/2 cup nonfat sour cream |
1/2 cup salsa (medium or hot variety) |
Directions:
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.
3. 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.
4. 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.
5. Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top.
6. Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.
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