High-Protein Enchilada Scrambled Eggs
User Reviews
5
High-Protein Enchilada Scrambled Eggs
Description
This recipe beats eggs and optional egg whites with adobo seasoning (and optionally sazon for added color) before cooking gently over medium heat until just set but still moist. Enchilada sauce and cheddar cheese are added on top and covered to melt the cheese, introducing a tangy and creamy layer typical of enchilada dishes. Finishing with avocado slices and chopped scallions adds coolness and freshness, offering complementary textures and flavors.
The result is scrambled eggs with a mildly spicy, cheesy enchilada flair and added richness from avocado, combining to create a satisfying, high-protein morning meal alternative. The method preserves tender eggs and uses layered ingredients rather than mixing thoroughly prior to cooking.
Ingredients
- 3/4 cup egg or 1 large egg with 1/2 cup egg whites, white
- 1/8 teaspoon adobo seasoning
- 1/4 cup enchilada sauce or your favorite jarred, homemade
- 2 tablespoons cheddar cheese ( or dairy free cheddar like violife)
- 1/4 cup scallion (chopped)
- 1/2 small avocado (2 oz)
Instructions
- Beat egg and egg whites with adobo seasoning. If you use all egg whites, you can add a little sazon to the egg for color, optional.
- Spray a small skillet with oil over medium high heat.
- When hot add the eggs and cook on medium heat until just set, stirring, about 2 to 3 minutes.
- Top with enchilada sauce, cheese and cover the skillet.
- Cook low until the cheese melts, 1 to 2 minutes.
- Remove from heat and top with avocado and scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1scramble | |
| Calories | 270kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 25.5g | 51% |
| Fat | 14g | 22% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 15mg | 5% |
| Sodium | 882.5mg | 37% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.