Breakfast Egg White Spinach Enchilada Omelet

Breakfast Egg White Spinach Enchilada Omelet

Health Rating
Prep Cook Ready in Servings
10 min 35 min 45 min 6
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Ingredients


1 avocado(s) Avocado (diced)
1/4 tsp Black pepper (to taste)
2 tbsp Cilantro (coriander) (chopped)
1 1/2 cup shredded Colby cheese
3 cup Egg white
1 cup Enchilada sauce, canned
1 tsp Extra virgin olive oil
1 package (10oz) Frozen spinach
1 can (4oz) Green chiles, canned (chopped)
1/2 cup Green onion, scallion, ramp (use some for garnish)
1/4 tsp Kosher salt (to taste)
3 spray (about 1/3 second) Olive oil cooking spray
1/4 tsp Salt and pepper (to taste)
1 medium Tomato (diced)
2 tbsp Water

Instructions


Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish. Preheat the oven to 350°F.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat. Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan. Cook until set, about 2 minutes. Flip and cook the other side until set, about 1 more minute. Set aside on a dish and repeat with the remaining eggs until all your egg “tortillas” are cooked and set aside. Should make 6.

Heat oil in a medium non-stick skillet over medium heat. Add scallions; cook for 2 to 3 minutes until fragrant, but not brown. Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft. Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste. Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.

Divide spinach between egg white “tortillas”, about 1/3 cup each and roll, place each seam side down in baking dish. 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.

Serve topped with diced avocado and scallions.

Nutrition Facts

Per Portion

Calories 283  
Calories from fat 142  
Calories from saturated fat 62  
Total Fat 15.8  g
Saturated Fat 6.9  g
Trans Fat 0  g
Polyunsaturated Fat 1.1  g
Monounsaturated Fat 6.7  g
Cholesterol 28.4  mg
Sodium 896  mg
Potassium 616  mg
Total Carbohydrate 12.3  g
Dietary Fiber 4.5  g
Sugars 3.0  g
Protein 22.8  g

Dietary servings

Per Portion


Meat Alternative 2.0
Milk Alternative 0.6
Vegetables 1.2

Energy sources


Pygal 17% 425.560113635 120.004409826 50% 419.639846973 273.286301688 32% 305.475253344 148.673715497 17% 50% 32% Carbohydrates Fat Protein
Recipe from: Gina's Skinny Recipes
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