INGREDIENTS
3 cups
egg whites or egg whites from 18 large eggs
2 tbsp
water
salt and pepper,
cooking spray
1 tsp
olive oil
1/2 cup
scallions, chopped, plus more for garnish
1
medium ripe tomatoes, diced
2 tbsp
cilantro, chopped
10 oz
packages frozen spinach
4 1/2 oz
can chopped green chiles
kosher salt and fresh ground pepper
1 1/2 cups
grated reduced fat Colby-Jack cheese (Sargento)
1 cup
green enchilada sauce
1
medium avocado, diced