Whip up these 5-minute Enchilada Scrambled Eggs, they’re a high-protein, high-fiber breakfast that’s quick and delicious! Plus, they’re low-carb, gluten-free, and vegetarian.
Ingredients
- 3/4 cup egg whites ( or 1 large egg with 1/2 cup egg whites)
- 1/8 teaspoon adobo seasoning
- 1/4 cup homemade enchilada sauce (or your favorite jarred)
- 2 tablespoons cheddar cheese ( or dairy free cheddar like violife)
- 1/4 cup scallion (chopped)
- 1/2 small avocado (2 oz)
Instructions
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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.
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Spray a small skillet with oil over medium high heat.
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When hot add the eggs and cook on medium heat until just set, stirring, about 2 to 3 minutes.
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Top with enchilada sauce, cheese and cover the skillet.
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Cook low until the cheese melts, 1 to 2 minutes.
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Remove from heat and top with avocado and scallions.
Nutrition
Serving: 1scramble, Calories: 270kcal, Carbohydrates: 12g, Protein: 25.5g, Fat: 14g, Saturated Fat: 4.5g, Cholesterol: 15mg, Sodium: 882.5mg, Fiber: 5g, Sugar: 3g
– W—W Points: 5
