High-Protein Enchilada Scrambled Eggs
Prepare these Enchilada Scrambled Eggs in just five minutes for a tasty breakfast packed with protein and fiber! They’re not only quick to make, but also low in carbs, gluten-free, and suitable for vegetarians. Enjoy a satisfying meal that’s both nutritious and flavorful!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 3/4 cup egg whites
- 1/4 cup scallion
- 1/2 small avocado
- 2 tablespoons cheddar cheese
- 1/8 teaspoon adobo seasoning
- 1/4 cup homemade enchilada sauce
Instructions
- 1
In a mixing bowl, whisk together the eggs and egg whites, incorporating adobo seasoning. If you opt for only egg whites, feel free to mix in a pinch of sazon for a touch of color, if desired.
- 2
Lightly coat a small skillet with cooking spray and place it over medium-high heat.
- 3
Once the skillet is heated, pour in the egg mixture and reduce the heat to medium. Cook while gently stirring until the eggs are just set, approximately 2 to 3 minutes.
- 4
Pour enchilada sauce over the scrambled eggs, sprinkle with cheese, and then cover the skillet.
- 5
Lower the heat and allow it to cook until the cheese is fully melted, about 1 to 2 minutes.
- 6
Take the skillet off the heat and finish by garnishing with avocado and chopped scallions.