Breakfast Egg White Spinach Enchilada Omelets
These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a "tortilla" - perfect for vegetarians and keto diets!
Foto: Skinnytaste
Ingredients
- 3 cups egg whites or egg whites from 18 large eggs
- 2 tablespoons water
- salt and pepper (to taste)
- cooking spray
- 1 tsp olive oil
- 1/2 cup scallions (chopped, plus more for garnish)
- 1 medium ripe tomatoes (diced)
- 2 tbsp cilantro (chopped)
- 10 oz package frozen spinach
- 4.5 oz can chopped green chiles
- kosher salt and fresh ground pepper
- 1 1/2 cups grated reduced fat Colby-Jack cheese (*omit for whole30 or paleo)
- 1 cup green enchilada sauce
- 1 medium avocado (diced)
Steps
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Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.
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Preheat the oven to 350°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 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.
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Cook until set, about 2 minutes.
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Flip and cook the other side until set, about 1 more minute.
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Set aside on a dish and repeat with the remaining eggs until all your 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.
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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 1 more 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 1/2 cup of the Colby-Jack cheese; mix well.
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Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.
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Top with remaining enchilada sauce and remaining cheese, cover with foil and bake until hot and the cheese is melted, about 20 to 25 minutes.
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Serve topped with diced avocado and scallions.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| egg whites or egg whites from 18 large eggs | 3 cups | - | - |
| water | 2 tablespoons | - | - |
| salt and pepper | - | - | - |
| cooking spray | - | - | - |
| olive oil | 1 tsp | - | - |
| scallions | 0.5 cup | - | - |
| ripe tomatoes | 1 medium | $0.75/kg | $0.07 |
| cilantro | 2 tbsp | - | - |
| package frozen spinach | 10 oz | - | - |
| can chopped green chiles | 4.5 oz | $0.75/kg | $0.34 |
| kosher salt and fresh ground pepper | - | - | - |
| grated reduced fat Colby-Jack cheese | 0.5 cups | - | - |
| green enchilada sauce | 1 cup | $1.25/100g | $2.96 |
| avocado | 1 medium | - | - |
*Estimated market prices, may vary by region
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