Egg-White Spinach Enchilada Omelettes
70 min376 kcal each
Thin egg-white omelettes play the tortilla, rolled around spinach, green chili and Colby-Jack and baked in enchilada sauce. A make-ahead tray with 38 g of protein a portion.
Cook it this week
Create an account and log this recipe, along with others, into your weekly plan.
Plan this recipeIngredients
for 4 servings- Egg whites720 ml
- Olive oil1 tsp
- Spring onions4 piece
- Tomato1 piece
- Fresh coriander2 tbsp
- Spinach, frozen284 g
- Green chilies, canned1 can
- Colby-Jack, reduced-fat, grated200 g
- Green enchilada sauce240 ml
- Avocado1 piece
- Olive oil spray½ tsp
- Water2 tbsp
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 10 min · cook 60 min- Heat the oven to 175 °C and spread a third of the enchilada sauce over the base of a 23 × 30 cm dish.
- Whisk the egg whites with the water and a pinch of salt and pepper.
- Mist a large non-stick pan with oil over medium heat, pour in about 120 ml of egg white and swirl to cover the base; cook 2 minutes, flip and cook 1 minute more. Repeat to make 6 thin omelettes.
- Warm the oil in another pan, soften the spring onion for 2–3 minutes, add the tomato and coriander for a minute, then stir in the thawed, squeezed spinach and the chilies and cook for 5 minutes.
- Off the heat, mix a third of the cheese into the spinach, divide it among the omelettes, roll them up and lay them seam-side down in the dish.
- Pour over the rest of the sauce, scatter with the remaining cheese, cover with foil and bake for 20–25 minutes until bubbling. Top with diced avocado and spring onion.
- Keeps for 3 days in the fridge (add the avocado fresh). Reheat covered at 175 °C for 15 minutes or in the microwave for 2 minutes.
Nutrition
per servingCal
376
Protein
38g
Carbs
15g
Fat
18g
Of 18g of fat per serving, 7.3g is saturated.
