Weight Watchers Breakfast Enchilada Food

WEIGHT WATCHERS BREAKFAST ENCHILADA

Weight Watchers Breakfast Enchilada image

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

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)

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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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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