Ingredients:

  • 1 lb lean turkey sausage
  • 1 red bell pepper, finely diced
  • 1/2 red onion, minced
  • 2 cups fresh baby spinach, chopped
  • 8 large eggs
  • 4 large egg whites
  • 1/4 cup unsweetened almond milk
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 12 medium corn flour hybrid tortillas
  • 2 cups low sodium green enchilada sauce
  • 1.5 cups shredded Monterey Jack cheese
  • 1/2 cup plain non fat Greek yogurt

Instructions:

  1. Sauté the protein. Brown 1 lb lean turkey sausage in a large skillet over medium high heat until no pink remains and edges are crispy.
  2. Soften the aromatics. Add the diced red bell pepper and minced red onion to the sausage.
  3. Wilt the greens. Toss in 2 cups chopped baby spinach and cook until just bright green and collapsed, then remove the whole mixture from the pan.
  4. Whisk the base. Combine 8 large eggs, 4 egg whites, 1/4 cup almond milk, cumin, and smoked paprika in a bowl.
  5. Soft scramble the eggs. Using the same skillet, cook the egg mixture over medium low heat until large, wet curds form. Remove from heat while they still look slightly underdone.
  6. Combine the filling. Gently fold the sausage and vegetable mixture into the scrambled eggs.
  7. Prep the dish. Spread 1/2 cup green enchilada sauce across the bottom of a 9x13 baking dish.
  8. Roll and tuck. Place a generous scoop of filling into each tortilla, roll tightly, and place seam side down in the dish.
  9. Sauce and cheese. Pour the remaining 1.5 cups of sauce over the center of the rolls and top with 1.5 cups Monterey Jack cheese.
  10. Bake and brown. Bake at 350°F (180°C) for 30 minutes until the cheese is bubbling and slightly golden.