Thursday, January 27, 2011

Simply yummy

Last night I had forgotten to defrost anything for dinner, it was snowing really hard, and I decided a little creativity was in order. I had a dozen eggs, so I checked out recipes on and decided the Breakfast Enchilada could work. For me, having breakfast for dinner is all about comfort.

The result was excellent. For the wrap, I used Trader Joe's habanero chili wraps, which added the perfect amount of zest to the dish. This recipe is a keeper because it meets my three goals for a successful weekday meal: It's economical, easy to prepare and tasty. The fact that it is vegetarian is the cherry on this dish.

I was going to serve it with a salad, but just as I was about to pull out the greens, a recall warning for Stop & Shop's organic greens came over the TV. Scary, since I have been eating from this batch all week. But a side of roasted corn proved a perfect accompaniment to our meal. At only 6 PointsPlus per serving, there is no doubt in my mind that I will be making this meal very often.

2 sprays) cooking spray
2 tsp. olive oil
2 medium scallions, chopped
1 small green peppers, seeded and chopped
1 medium tomatoes, chopped
2 cloves garlic, minced (medium)
4 large egg whites
2 large eggs
1/2 cup low-fat shredded cheddar cheese
2 Tblsp. cilantro, fresh, chopped
1/4 tsp. table salt
1/4 tsp. black pepper, freshly ground
4 medium whole wheat tortillas
1/2 cups fat-free sour cream
1/2 cups salsa, medium or hot variety

* Preheat oven to 400 degrees. Coat a shallow baking dish with cooking spray.
* Heat oil in a large skillet over medium heat. Add scallions, green pepper, tomato and garlic; sauté 5 minutes. Add egg whites and whole eggs; cook until eggs are scrambled, about 3 minutes. Remove skillet from heat and stir in cheese, cilantro, salt and black pepper.
* Place a tortilla on a flat surface; spoon 1/4 of egg mixture onto center of tortilla and roll up tortilla. Fill remaining tortillas with remaining egg mixture, then place tortillas side-by-side in prepared baking dish; lightly coat with cooking spray.
* Bake until golden brown and tortilla ends are slightly crisp, about 10 minutes. Serve with sour cream and salsa spooned over top. Top each enchilada with 2 tablespoons of sour cream and 2 tablespoons of salsa. Makes 4 servings. 6 PointsPlus per serving.

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