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Low Carb Cheese Enchiladas
Spicy cheese enchilada has the flavor of your favorite enchiladas.
Course
Low Carb Main, Main
Cuisine
Mexican
Keyword
cheese, enchilada
Prep Time
2
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
5
minutes
minutes
Servings
1
Calories
549
kcal
Author
Marye Audet
Ingredients
2
eggs
1
ounce
shredded sharp cheddar cheese
1
ounce
Pepper Jack
shredded
1
ounce
grass fed butter
Salt
Pepper
Cumin
Smoked paprika
Instructions
Blend the eggs and cheddar cheese in a blender until smooth.
Set aside.
Melt the butter in an omelet pan.
Pour in the egg mixture.
Cook until golden on the bottom and just set on the top, lifting the egg up with a spatula and letting the uncooked egg flow underneath.
Top with the Pepper Jack, a little salt, pepper, and cumin. (to taste)
Fold in thirds and scoop out onto a plate.
Sprinkle with smoked paprika, a little more cumin, and a few shreds of cheddar.
Nutrition
Calories:
549
kcal
|
Carbohydrates:
1
g
|
Protein:
25
g
|
Fat:
49
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
443
mg
|
Sodium:
655
mg
|
Potassium:
179
mg
|
Sugar:
1
g
|
Vitamin A:
1686
IU
|
Calcium:
472
mg
|
Iron:
2
mg