Easy Breakfast Enchiladas

For the eggs:

1 tablespoon olive oil

1 tablespoon chopped cilantro

2 tablespoons thinly sliced scallions or snipped fresh chives

4 large eggs

2 tablespoons 2 % milk

1/2 teaspoon ground black pepper

For the enchiladas:

4 whole wheat low carb tortillas (look for the 8-inch whole wheat zero net carbs, about 50 calories or less)

2 tablespoons chopped fresh cilantro

1/2 teaspoon black pepper

1 1/2 cup reduced fat shredded Mexican or Monterey Jack cheese

1/2 cup mild or spicy salsa (I like to use the fresh salsa in the vegetable case vs the jarred variety– less goopy)

1/2 cup cherry tomatoes, halved

1 tablespoons chopped cilantro

Optional – ½ cup chopped avocado

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Preheat oven to 350 degrees F.

Lightly spray an 8 x 12-inch baking dish with canola oil

Over medium heat, warm olive oil in a medium sized skillet.

Add 2 tablespoons scallions or chives and 1 tablespoon chopped cilantro and cook for 1 minute.

Pour in the eggs, milk and pepper and cook without stirring until the eggs begin to set on the bottom of the skillet.

Gently drag a rubber spatula across the eggs, allowing for large curds. Continue to cook until eggs are thickened but not cooked thoroughly.  Remove from heat.

Spoon ¼ of the egg mixture into each tortilla, top each with ¼ cup of the cheese and roll up, seam side down, in the baking dish.

Top the tortillas evenly with the salsa then the remaining cheese.

Bake for 30 minutes or until the salsa and cheese are bubbly.  Garnish with remaining cilantro, scallions, tomatoes and avocado if using. Serve hot.

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