Who needs breakfast burritos when you've got delicious enchiladas?
If you’ve struggled to give up delicious breakfast burritos, don’t worry! Our low-fat, low-carb breakfast enchilada recipe ditches the corn tortillas in favor or light and fluffy egg wraps that take no time to make! Combining spicy chilies, tangy salsa, and flavorful spinach, you’re going to love making and tasting these fantastic wraps!
In a bowl, whisk together egg whites, water, and a pinch of salt and pepper.
Coat a large non-stick skillet with grape seed oil and heat over medium heat before adding a quarter of your egg whites and evenly coating the bottom of the skillet. Cook until set, or for about 2 minutes.
Flip and cook the other side for another minute, or until done. Set aside and repeat with the remaining egg whites to create egg white tortillas.
Heat up more oil in a medium non-stick skillet. Add green onion, cooking until fragrant but not brown. Add tomato and cilantro, seasoned with salt, and cook for one minute, or until soft.
Stir in spinach and green chilies, cooking for another 5 minutes. Remove from heat and divide mixture between your egg white tortillas, rolling them up and placing them seam down in your baking dish with salsa.
Top with remaining salsa and cheese, cover with tin foil, and bake until hot and cheese is melted, or for 20 to 25 minutes.
Ready to serve!
Did you know?
We’ve discussed how fantastic eggs are as a low-cost source of protein in your diet. But did you know that the omega-3 fatty acids found in eggs can help reduce your risk of heart disease? When part of a healthy diet, omega-3 fatty acids can help lower blood trigylcerides and regular cholesterol. These two compounds, if left to rise and build up, are risk factors for heart disease and other cardiovascular issues.
What did you think of our Breakfast Spinach Enchiladas? Let us know in the comments below!