Oct 21, 2013

Breakfast Egg White Spinach Enchilada Omelets


 

Enchiladas are one of my favorite all time favorite Mexican comfort foods. But enchiladas for breakfast you might ask? Well I say yes, why not! These are low-carb, gluten-free and grain-free by using egg whites as my "tortilla" – they turned out awesome! You can also have them for dinner – perfect for Meatless Mondays!


These are basically glorified egg white omelets, stuffed with sauteed spinach and topped with enchilada sauce, avocado and cheese. Prep them ahead and bake when ready to serve,  make them as hot or mild as you want. I used Frontera green chile enchilada sauce to speed this up, but I also think this would be awesome with homemade red enchilada sauce.  If you follow a Paleo diet, simply leave the cheese off.


Breakfast Egg White Spinach Enchilada Omelets
Skinnytaste.com
Servings: 6 • Size: 1 enchilada • Old Points: 5 pts • Points+: 6 pts
Calories: 239 • Fat: 12 g • Carb: 10 g • Fiber: 4 g • Protein: 24 g • Sugar: 1 g
Sodium: 523 mg • Cholesterol: 15 g


Ingredients:

  • 3 cups egg whites or egg whites from 18 large eggs
  • 2 tablespoons water
  • salt and pepper, to taste
  • cooking spray
  • 1 tsp olive oil
  • 1/2 cup scallions, chopped, plus more for garnish
  • 1 medium ripe tomatoes, diced
  • 2 tbsp cilantro, chopped
  • 10 oz packages frozen spinach
  • 4.5 oz 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

Directions:


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.

44 comments :

  1. Mmm, I have to try this recipe! :)

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  2. You are speaking my language - let me think anything is an enchilada or some sort of Mexican food, and I'll love it. This looks delicious!

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    1. Me too! i can eat anything I think is Mexican food, 3 times a day!

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  3. Okay, this might sound like a dumb questions, but I don't have green enchilada sauce, I do have green salsa verde, think it will work or should I just hold off until I get the sauce?

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  5. WOW!!! I can't wait to try this!! Thanks Gina for this recipe and all the other ones you're so kind to share with us!!!!!

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  6. Omg delicious!! Can you reheat these?

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  7. Do you think that you could make this ahead and freeze it?

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  8. This looks so delicious!

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  9. These look delicious! The chunks of avocado are perfect accents. :) Will certainly try! Thanks!

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  10. Wow this looks soooooo good! I have the same question as Hillary, would it be possible to make this as a freezer meal? My husband and I are always in a rush in the morning! Thanks!!

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  11. Do you throw the spinach in while still frozen, or do you thaw it first?

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  12. This looks delicious - my mouth is watering! I definitely want to try this. I am sure it will be a favorite.

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  13. what a great idea!

    http://therealfoodrunner.blogspot.com

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  14. Now this is my kind of breakfast! Looks so healthy and delicious, not to mention packed with protein! Thanks for sharing, Gina.

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  15. This is brilliant!

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  16. Wow, how creative, Gina! I can tell you like enchiladas.:)

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  17. Using "egg crepes" as tortillas is really genius. Thanks for that idea. This would make a great brunch dish.

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    1. I agree, it would make a great brunch dish!

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  18. GENIUS! They look delicious.

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  19. This looks good, clean and easy to make!! I can't wait to try it!!

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  20. The ingredients say 10 oz. packages frozen spinach. Did you use more than one package?

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  21. I am just wondering what you do with all the egg yolks? I am definitely ok with eating the whole eggs, not concerned about cholesterol, and find there is health benefits in the whole egg. So, 18 egg yolks - what is done with them? I hate wasting stuff! Can you make it with 9 whole eggs instead if you wanted to?

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    1. You could look up some healthy custard recipes?

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    2. I just buy cartons of egg whites....

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  22. I guess it would be just as easy to buy the egg whites in the container though.......

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  23. Mindy Graham10/22/13, 10:42 AM

    Mind. Blown. I have never thought to do something like this! Gina, you are fabulous!

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  24. Wouldn't that be 1/6 of the egg whites at a time to make 6 enchiladas? The recipe says use a quarter of the egg whites.

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  25. I do not care for spinach, so what would you suggest as a substitute?
    Lucy

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  26. Made this this morning and it was fabulous, though not as pretty as the picture :-) Egg yolks are a bit hard to flip like pancakes!

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  27. I've abandoned a lot of my favorite food blogs since starting on the paleo journey but always enjoyed your ideas so I kept coming back I think because your recipes are so adaptable. I guess I'd like to say thank you! This one looks especially great!

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  28. Fantastic recipe. Creative, simple and fun! I made this with a few adaptations (1/2 enchilada sauce and 1/2 salsa verde, smoked gouda cheese) last night and it's definitely a winner! Thanks Gina!

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  29. Wow this looks amazing! I think I'm going to sub shredded delicata squash that I already have for the spinach though. Can't wait to make this!

    hello, rigby!

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  30. Made this on Tuesday for dinner for my son and I, and enjoyed the leftovers for breakfast all week. It was great to give him a healthy breakfast, without the fuss! We used a red sauce and left off the avocado since that's what we had in the house. Loved this!

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  31. Great recipe. And it looks fantastic too!

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  32. It is devine!!! just made it for halloween dinner:-) haha, I added some chicken to the recipe, beautiful and pumpkin cheese cake will complete my haloween dinner tonight!!!yeee

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  33. Great recipe! For me, making egg white tortillas had a high level of difficulty, so I ended up making it more like a casserole. Very yummy though!

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  34. I had this for breakfast today & it was fantastic! I made my own sauce from another site I found, but it was similar to the sauce for your chicken and white bean enchilada before the sour cream.

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  35. I LOVED it. However, I had a problem with making the egg "tortillas" and just ended up with one solid one. My spouse had the pleasure of that one. I ended up making a scrambled egg white tossed it with sautéed spinach, onions and mushroom mix (spouse had fresh jalapeños in his) and heated up the sauce in a sauce pan. Drizzled it on my egg white mix and put the shredded cheese on top and it was still awesome! Still have to practice on my egg "tortilla" toss.....

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    1. Yeah I had trouble with the egg white tortillas as well. I think I'm going to just used flour tortillas to get the job done.

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  36. Has anyone had success with freezing this recipe?

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  37. Awesome!!!!Very tasty!!

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