Ingredients:
- 1 medium egg + 2 medium egg whites
- Your meat and veggie choice (shredded chicken, veggies, ground turkey)
- 2 tbsp your favorite salsa
- 2 tbsp. shredded Mexican blend cheese
- 1 tbsp unflavored Greek yogurt
Directions:
If you’re using eggs, put them in the bowl, then spray a pan down with nonstick cooking spray and set it over medium heat. You want your pan nice and hot.
Meanwhile, beat your eggs well. If you are using a whole egg with whites, the entire mixture should be a pale yellow.
Pour out your egg onto your pan and allow it to naturally form.
Leave it alone for a minute or two! You want the edges nice and set before you do anything. I like to add black pepper to the upside while it’s setting. When it’s all set, slide a spatula all the way to the middle of your egg “pancake” lift it up and then directly flip.
Cook on the other side for about two minutes or until done and transfer to a plate.
Now comes the fun part. Technically you can fill it but the important thing to remember is to not overload it.
Load up one end of the egg pancake with your fillings and then roll it into an enchilada shape.
Top with salsa, remaining cheese and Greek yogurt and you are good to go!