Vegetable Egg Breakfast Enchilada

Good for Brunches.

• Ready In: 27 mins
• Serves: 4

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-don’t let it get dry.
8. Take off from heat and stir in ¼ 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.