BFL Egg-Cellent Enchiladas


Chef
dbane
Submitted
February 3rd 2009
CuisineAmerican
CategoryBreakfast
LevelBeginner
Servings
1
Rating
No votes yet

Ingredients


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.


Directions


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.