BFL Egg-Cellent Enchiladas
1 whole egg
3 egg whites
2 Tablespoons reduced fat cheddar cheese, shredded
2 corn tortillas
1/4 Cup avocado, sliced
1/4 Cup salsa, divided
BFL breakfast treat when training.
Lightly coat a small nonstick skillet with cooking spray and place over medium heat.
Whisk egg and egg whites until blended; pour into skillet and scramble for about 2 minutes. Add cheddar cheese and stir until eggs are set and cheese is melted, about 2 more minutes.
Lightly dampen 2 paper towels and place the corn tortillas between them. Microwave on high for 30 seconds.
Fill each tortilla with half the scrambled eggs and cheese, sliced avocado and spoonful of salsa.
Roll up, top with remaining salsa, serve.