Egg-Cellent Enchiladas

Servings: 1 | Prep Time: 8 minutes


  • 1 whole egg
  • 3 egg whites
  • 2 TBSP reduced fat cheddar cheese, shredded
  • 2 flour or corn tortillas
  • 1/4 avocados, sliced
  • 1/4 cup salsa, divided


  1. Lightly coat a small nonstick skillet with cooking spray and place over medium heat.
  2. Whisk egg and egg whites until blended; pour into skillet and scramble. Add cheese and stir until eggs are set and cheese is melted.
  3. Lightly dampen 2 paper towels and place tortillas between them. Microwave for about 20 seconds.
  4. Fill each tortilla with half the scrambled eggs and cheese, sliced avocado and a spoonful of salsa.
  5. Roll up, top with remaining salsa.


Recipe Origin: BFL

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