Ingredients
3cupsegg whites,(egg whites from 18 large eggs)
2tbspwater
salt and pepper,to taste
cooking spray
1tspolive oil
½cupscallions,chopped, plus more for garnish
1medium ripe tomatoes,diced
2tbspcilantro,chopped
10ozpackage frozen spinach
4.5ozcan chopped green chiles
kosher salt and fresh ground pepper
1½cupsgrated reduced fat Colby-Jack cheese,omit for whole30 or paleo
1cupgreen enchilada sauce
1medium avocado,diced
Preparation
Pour ⅓ cup of enchiladas sauce on the bottom of a 9×12-inch baking dish.
Preheat the oven to 350 degrees F.
In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper.
Lightly coat a large nonstick skillet with cooking spray and heat the skillet over medium heat.
Add ¼ of the egg whites (about ½ cup), swirling to evenly cover the bottom of the pan.
Cook for about 2 minutes until set.
Flip and cook the other side for about 1 more minute until set. Set aside on a dish and repeat with the remaining eggs until all of the egg “tortillas” are cooked and set aside; should make 6.
Heat oil in a medium non-stick skillet over medium heat. Add scallions; cook for 2 to 3 minutes until fragrant, but not brown.
Add tomato and cilantro, season with salt to taste, and cook for about 1 minute until soft.
Stir in spinach and green chile, and cook for about 5 more minutes, adjust salt and pepper to taste.
Remove from the heat, and mix in ½ cup of the Colby-Jack cheese; mix well.
Divide spinach (about ⅓ cup of each) between egg white “tortillas”, then roll and place each seam side down in the baking dish.
Top with remaining enchilada sauce and remaining cheese. Cover with foil and bake for about 20 to 25 minutes until hot and the cheese is melted.
Serve topped with diced avocado and scallions.
