You have to try it to believe it! These super healthy breakfast burritos use eggplant in place of tortillas for a low-carb, high-protein, customizable breakfast burrito. Try adding guacamole, fajita vegetables, green chiles, or make up your own favorite topping combinations.
Preheat oven to 400 degrees Fahrenheit and lightly spray two large baking sheets with olive oil.
Peel your eggplant so that the skin is removed. Begin slicing 1/8 to 1/4 inch thick slices from the top to the bottom of the eggplant. This should result in about 12 long oval slices (not round slices).
Place your eggplant slices on the baking sheets and bake for 20-25 minutes or until very tender and flexible.
While eggplant is baking prepare a large skillet with olive oil and begin heating it on the stove on medium heat.
Beat your eggs and egg whites in a medium bowl then pour them onto the heated skillet. Add all spices and almond cheese. Cook for about 5 minutes, stirring occasionally, until liquid egg mixture becomes solid. Then add enchilada sauce and mix throughout. Add additional salt and pepper to taste.
Begin assembling each of the burritos with about 1 tbsp refried beans, 1 tbsp avocado, and 1/4 cup of the cooked egg mixture.
Roll up each piece of eggplant from top to bottom, like a sleeping bag. Add any additional toppings or sides and serve!