Who needs breakfast burritos when you've got delicious enchiladas?
If you’ve struggled to give up delicious breakfast burritos, don’t worry! Our Gluten Free 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!
Whisk together egg whites, water, and a pinch of salt and pepper into a bowl.
Coat a large non-stick skillet with grape seed oil and heat over medium. Add a quarter of your egg whites and cook for approximately 2 minutes.
Flip the egg white and cook the other side for another minute. Repeat with the remaining egg whites to create egg white tortillas.
In a medium non-stick skillet, heat up the oil. Add green onion and cook until fragrant. Season tomato and cilantro with salt and add them to the skillet. Cook for approximately one minute.
Add spinach and green chilies. Stir and cook for 5 minutes then remove the skillet from the heat. Divide the mixture between the egg white tortillas and roll them up. Place the tortillas seam down in your baking dish with salsa.
Top off the tortilla with the remaining salsa and cheese. Cover the enchilada with tin foil and bake for approximately 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!