Weight Watchers Breakfast Enchilada - cooking recipe

Ingredients
    cooking spray
    2 teaspoons olive oil
    2 medium scallions, chopped
    1 small green pepper, seeded and chopped
    1 medium tomatoes, chopped
    2 medium garlic cloves, minced
    4 large egg whites
    2 large eggs
    1/2 cup shredded low-fat cheddar cheese
    2 tablespoons fresh cilantro, chopped
    1/4 teaspoon table salt
    1/4 teaspoon black pepper, freshly ground
    4 medium whole wheat tortillas
    1/2 cup nonfat sour cream
    1/2 cup salsa (medium or hot variety)
Preparation
    Preheat oven to 400\u00b0F. Coat a shallow baking dish with cooking spray.
    Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; saute 5 minutes.
    Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
    Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
    Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top.
    Yields 1 enchilada, 2 tablespoons of sour cream and 2 tablespoons of salsa per serving.

Leave a comment