Breakfast Enchilada
Ideal Protein Phase:
1-4
Recipe Category:
Breakfast
Ingredients
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3 cups egg whites
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1 tsp grape seed oil
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1 tomato, diced
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4 cups baby spinach
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¼ cup fresh salsa
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Sea salt and pepper, to taste
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2 tbsp water
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½ cup green onions, chopped
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2 tbsp cilantro, chopped
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4.5 oz green chilli peppers
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¼ cup cheddar (optional for phase 3 & 4 only)
Directions
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In a small bowl, whisk together the egg whites, water and a pinch of salt and pepper
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Coat a large skillet with grape seed oil and heat over medium heat. Add a quarter of egg whites, evenly coating the bottom of the skillet. Cook until set, about 2 minutes
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Flip and cook the other side for another minute until done. Set aside and repeat with the remaining egg whites to create egg white tortillas
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Heat up more oil in a medium skillet. Add green onion, cooking until fragrant but not brown. Add tomato and cilantro, seasoned with salt, and cook for 1 minute, until soft.
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Stir in the spinach and green chillies, 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.
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Top with remaining salsa and cheese, cover with tin foil and bake until hot and cheese is melted, about 25 minutes.
