Southwestern Enchilada Skillet

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* Exported from MasterCook *

 

Southwestern Enchilada Skillet

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 127

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 6 inch corn tortillas

6 egg whites*

5 eggs*

1/3 cup skim milk

2 tablespoons sliced green onion

1/8 teaspoon garlic powder

Nonstick spray coating

1/4 cup shredded reduced-fit cheddar cheese -- (1 ounce)

3/4 cup picante sauce

2 tablespoons sliced pitted ripe olives

1/4 cup fat-free dairy sour cream

 

When you need a quick-to-fix dinner or lunch, rely on eggs - they're not

just for breakfast. Here they get a flavor lift from cheese, picante

sauce, and sour cream.

 

Cut each tortilla into 8 wedges. Spread the wedges on a large baking

sheet. Bake tortilla wedges in a 350F oven for 5 to 10 minutes or until

dry and crisp; set aside.

 

Meanwhile, in a medium mixing bowl heat together egg whites, whole eggs,

milk, green onion, and garlic powder. Spray an unheated 10-inch skillet

with nonstick coating. Preheat skillet over medium heat. Pour egg white

mixture into skillet. Cook, without stirring, until mixture begins to set

on the bottom and around the edge. Using a spatula or large spoon, lift

and fold the partially cooked egg mixture so uncooked portion flows

underneath. Continue cooking and folding, over medium heat, for 2 to 3

minutes or until egg mixture is cooked through, but is still glossy and moist.

 

Sprinkle the shredded cheddar cheese over the eggs. Top each serving with

picante sauce, olives, sour cream, and baked tortilla wedges. Makes 4

main-dish servings.

 

*Note: You may substitute 2 cups refrigerated or frozen egg product,

thawed, for the egg whites and eggs..

 

Start to finish: 20 minutes

 

Per serving: 226 Calories; 10 G Total fat; 3 G Saturated fat; 272 MG

Cholesterol; 608 MG Sodium; 17 G Carbohydrate; 0 G Fiber; 18 G

Protein. Exchanges: 1 starch, 2 medium-fat meat.

 

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