Skinnytaste · by Gina Homolka★ 5.0 (18)
High-Protein Enchilada Scrambled Eggs
NUTRITION · PER SERVING7M COOK
CAL 17%·PRO 57%
CARBS 13G15% OF CAL
5G FIBER4G OTHER3G TOTAL SUGAR
FAT 20G53% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy scrambled eggs cooked with enchilada sauce, cheese, and avocado. Quick, high-protein, and packed with Mexican flavors—ready in minutes.
mainamericanegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 3/4 cup egg whites ( or 1 large egg with 1/2 cup egg whites)
- 1/8 teaspoon adobo seasoning
- 1/4 cup homemade enchilada sauce (or your favorite jarred)
- 2 tablespoons cheddar cheese ( or dairy free cheddar like violife)
- 1/4 cup scallion (chopped)
- 1/2 small avocado (2 oz)
At a glance
PER SERVING · TIME 7M
CAL 17%·PRO 57%
CARBS 13G15% OF CAL
5G FIBER4G OTHER3G TOTAL SUGAR
FAT 20G53% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Cook
- 5m
- Sodium
- 956mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 152mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.