High-Protein Enchilada Scrambled Eggs

Whip up these 5-minute Enchilada Scrambled Eggs, they're a high-protein, high-fiber breakfast that’s quick and delicious! Plus, they’re low-carb, gluten-free, and vegetarian.

⏱️ 7 min 🔪 Prep: 2 min 🔥 Cook: 5 min 📊 Easy 👁️ 6 views
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High-Protein Enchilada Scrambled EggsFoto: Skinnytaste

Ingredients

1 servings
  • 3/4 cup egg whites ( or 1 large egg with 1/2 cup egg whites)
  • 1/8 teaspoon adobo seasoning
  • 1/4 cup homemade enchilada sauce (or your favorite jarred)
  • 2 tablespoons cheddar cheese ( or dairy free cheddar like violife)
  • 1/4 cup scallion (chopped)
  • 1/2 small avocado (2 oz)

Steps

  1. Beat egg and egg whites with adobo seasoning. If you use all egg whites, you can add a little sazon to the egg for color, optional.

  2. Spray a small skillet with oil over medium high heat.

  3. When hot add the eggs and cook on medium heat until just set, stirring, about 2 to 3 minutes.

  4. Top with enchilada sauce, cheese and cover the skillet.

  5. Cook low until the cheese melts, 1 to 2 minutes.

  6. Remove from heat and top with avocado and scallions.

Nutrition Facts

Macronutrients

Calories270
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Source: Skinnytaste

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