Western Omelet Breakfast Enchiladas
You can never have too many breakfast recipes, so give Western Omelet Breakfast Enchiladas a try. This recipe makes 4 servings with 574 calories, 27g of protein, and 35g of fat each. For $2.14 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up flour tortillas, green bell pepper, eggs, and a few other things to make it today. This recipe is typical of Mexican cuisine. 98 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Will Cook for Smiles. With a spoonacular score of 82%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Western Omelet Breakfast Enchiladas, Western Omelet Breakfast Sandwich with Ham, Peppers & Salsa, and Western Omelet.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 avocado
1 tsp chili powder
2 tbsp minced cilantro
5 eggs
4 flour tortillas (7-8 inch tortillas)
1/2 green bell pepper seeded and thinly sliced
1/4 cup chopped green onion
2 tbsp heavy whipping cream
8 oz shredded Mexican cheese mix
fresh cracked black pepper
1 red bell pepper seeded and thinly sliced
1 small red onion thinly sliced
2 Roma tomatoes diced
Salt
Equipment:
mixing bowl
whisk
frying pan
baking pan
Cooking instruction summary:
Instructions Combine eggs, heavy whipping cream, salt, and pepper in a mixing bowl and whisk until smooth. Set aside. Preheat a large cooking pan over medium heat. Add some canola oil for cooking the veggies. Once the pan is heated, add sliced onion and bell peppers. Cook veggies until soft. Add diced tomatoes to the pan. Stir and cook for a few minutes. Season veggies with salt and chili powder. Add egg mixture into the pan with veggies and start stirring slowly. Let the eggs cook, stirring often. Once the eggs are cooked, take them off heat. Preheat over to 350 and grease a 9x9 (or an 8x8) baking dish. To assemble the enchiladas: spread about 1/4 cup of shredded Mexican cheese mix in each tortilla. Then, divide the egg and veggie mixture along the center of each tortilla, from one end to another. Roll each tortilla with a mixture and cheese inside and place it in the pan, seam down. Spread diced tomatoes, green onions, and cilantro over rolled tortillas in the pan. Spread remaining cheese over the top, evenly. Bake enchiladas for 10-15 minutes. Top baked breakfast enchiladas with diced avocado and serve.
Step by step:
1. Combine eggs, heavy whipping cream, salt, and pepper in a mixing bowl and whisk until smooth. Set aside.
2. Preheat a large cooking pan over medium heat.
3. Add some canola oil for cooking the veggies.
4. Once the pan is heated, add sliced onion and bell peppers. Cook veggies until soft.
5. Add diced tomatoes to the pan. Stir and cook for a few minutes.
6. Season veggies with salt and chili powder.
7. Add egg mixture into the pan with veggies and start stirring slowly.
8. Let the eggs cook, stirring often. Once the eggs are cooked, take them off heat.
9. Preheat over to 350 and grease a 9x9 (or an 8x
10. baking dish.
11. To assemble the enchiladas: spread about 1/4 cup of shredded Mexican cheese mix in each tortilla. Then, divide the egg and veggie mixture along the center of each tortilla, from one end to another.
12. Roll each tortilla with a mixture and cheese inside and place it in the pan, seam down.
13. Spread diced tomatoes, green onions, and cilantro over rolled tortillas in the pan.
14. Spread remaining cheese over the top, evenly.
15. Bake enchiladas for 10-15 minutes.
16. Top baked breakfast enchiladas with diced avocado and serve.
Nutrition Information:
covered percent of daily need
