Servings
Font
Back
Breakfast Egg White Spinach Enchilada Omelets
5 from 4 votes

Breakfast Egg White Spinach Enchilada Omelets

These easy low carb breakfast enchiladas are gluten-free, grain-free and vegetarian using egg whites as a "tortilla" - perfect for vegetarians and keto diets!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 239 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 3 cups egg white; or egg whites from 18 large eggs
  • 2 tablespoons water
  • salt to taste
  • black pepper to taste
  • cooking spray
  • 1 tsp olive oil
  • 1/2 cup scallions (chopped, plus more for garnish)
  • 1 tomato diced, medium, ripe
  • 2 tbsp cilantro (chopped)
  • 10 oz spinach frozen, in package
  • 4.5 oz green chiles canned, chopped
  • salt kosher salt; fresh ground pepper
  • black pepper kosher salt; fresh ground pepper
  • 1 1/2 cups Colby-Jack cheese omit for whole30 or paleo, grated; reduced fat
  • 1 cup Green enchilada sauce
  • 1 avocado diced, medium

Instructions

    Cup of Yum
  1. Pour 1/3 cup enchiladas sauce on the bottom of a 9 x 12 inch baking dish.
  2. Preheat the oven to 350°F.
  3. In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.
  4. Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.
  5. Add 1/4 of the egg whites (about 1/2 cup), swirling to evenly cover the bottom of the pan.
  6. Cook until set, about 2 minutes.
  7. Flip and cook the other side until set, about 1 more minute.
  8. Set aside on a dish and repeat with the remaining eggs until all your egg "tortillas" are cooked and set aside. Should make 6.
  9. Heat oil in a medium non-stick skillet over medium heat.
  10. Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.
  11. Add tomato and cilantro, season with salt to taste and cook 1 more minute, until soft.
  12. Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.
  13. Remove from the heat, and mix in 1/2 cup of the Colby-Jack cheese; mix well.
  14. Divide spinach between egg white "tortillas", about 1/3 cup each and roll, place each seam side down in baking dish.
  15. 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.
  16. Serve topped with diced avocado and scallions.

Nutrition Information

Serving 1enchilada Calories 239kcal (12%) Carbohydrates 10g (3%) Protein 24g (48%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 15mg (5%) Sodium 523mg (22%) Fiber 4g (16%) Sugar 1g (2%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 239

% Daily Value*

Serving 1enchilada
Calories 239kcal 12%
Carbohydrates 10g 3%
Protein 24g 48%
Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 15mg 5%
Sodium 523mg 22%
Fiber 4g 16%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.