Breakfast Egg White Spinach Enchilada Omelet


What you need:

-3 cups egg whites

-2 tablespoons water

-salt & pepper to taste

-cooking spray

-1/2 cup scallions, chopped, plus more for garnish

-1 medium ripe tomatoes, diced

-2 tbsp. cilantro, chopped

-10 oz package frozen spinach

-4.5oz. can chopped green chiles

-kosher salt and fresh ground pepper

-1 1/2 cups grated reduced fat Colby-Jack cheese (Sargento)

-1 cup green enchilada sauce

-1 medium avocado, diced

How to:

Pour 1/3 cup enchiladas sauce on the bottom of a 9X12 inch baking dish. Preheat the oven to 350 degrees.

In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper. Lightly coat a large nonstick skillet with cooking spray adn 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 spinich 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 adn the cheese is melted (about 20 to 25 minutes). 

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