Weight Watchers Breakfast Enchilada Food
WEIGHT WATCHERS BREAKFAST ENCHILADA
I have not had a chance to make this recipe yet. I got this from the Weight Watchers website and it only has 4 points per serving. "This Mexican spin on an omelet is brimming with fillings: egg, pepper, tomato, garlic, cheese and cilantro."
Provided by Stephanie Daley
Categories Breakfast
Time 38m
Yield 1 enchilada, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 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.
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Cuisine Mexican,Tex-MexCategory Brunch,BreakfastServings 4Total Time 38 mins
From weightwatchers.com
Cuisine Mexican,Tex-MexCategory Brunch,BreakfastServings 4Total Time 38 mins
- Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 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.
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