Sometimes you just need a little somethin’ somethin’ to help you jump start your day. There’s no better way to give your body a wake up call than by kicking up the heat a bit… which these spicy, fresh, and robust enchilada eggs! These Mexican-seasoned egg whites are stuffed with a hearty mixture of lentils, salsa, and chiles to create a culinary clean eats clincher! Start your day off right with this fiery breakfast to help you set fire to your day!
Enchilada Eggs Serves 1 1 cup egg whites (approximately 6 egg whites) 1 teaspoon Mexican seasoning blend 1/2 teaspoon crushed red pepper 2 tablespoons chopped red onion 1/2 cup cooked lentils 1/4 cup salsa 1/4 cup green chiles (canned)
In a lightly oiled pan over high heat, pour 1/2 cup of egg whites (important: make sure the pan is hot BEFORE adding the egg whites!). Sprinkle 1/4 teaspoon Mexican seasoning blend and 1/4 teaspoon crushed red pepper. Do not flip, stir, or move the eggs; once the eggs become completely firm, gently transfer the entire egg round to a plate. Repeat with the other 1/2 cup egg whites, 1/4 teaspoon Mexican seasoning blend, and 1/4 teaspoon crushed red pepper. Set aside
In another lightly oiled pan over high heat, saute chopped red onions until tender. Add in the lentils, salsa, and final 1/2 teaspoon Mexican seasoning blend. Cook until heated thoroughly. Divide the mixture in 2, and spoon onto each of the 2 egg rounds; top with the green chiles. Gently roll the egg rounds to form an enchilada. Top with additional salsa, diced avocado, or plain nonfat Greek yogurt as garnish if desired. Enjoy this spicy way to start the day guys!