Vegetable Egg Breakfast Enchilada |
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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Good for Brunches. Ingredients:
1 teaspoon canola oil |
1 cup sliced scallion |
1 cup canned whole kernel corn |
1 (10 ounce) package frozen chopped spinach, thawed,drain and squeezed dry |
7 large beaten eggs |
1/2 teaspoon salt |
3/4 cup shredded cheddar cheese |
3/4 cup shredded monterey jack pepper cheese |
8 flour tortillas |
Directions:
1. Preheat oven to 350 degrees.
2. Scramble 7 eggs and add salt.
3. Heat oil in a large skillet.
4. Add scallions and corn.
5. Cook and stir for 2-3 minutes.
6. Add spinach and stir.
7. Add eggs scramble, using a spatula to pull in eggs from side of skillet to the middle while it cooks until fluffy-dont let it get dry.
8. Take off from heat and stir in 1/4 cup of each cheeses.
9. Spoon off filling down center of each tortilla, dividing it equally.
10. Roll up and place seam side down in a 13x9 inch baking dish.
11. Sprinkle with remaining cheeses.
12. Bake uncovered until cheese melts.
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