One of the most popular Mexican delicacies of all time, loved around the world! This version is low-carb AND low-fat, but still high in flavor.

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  • Preparation Time

    10 minutes

  • Cooking Time

    45 minutes

  • Difficulty Rating


  • Health Level


  • Serves


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  1. 16 oz. / 480 ml liquid egg whites, preferably organic omega-3
  2. 12 oz. / 340 g low-fat cheddar cheese, preferably organic pastured, shredded
  3. 8 oz. / 230 g mild green chiles, diced or whole (roasted, if desired)
  4. 1 tsp. / 2 g paprika
  5. Salt or substitute to taste (optional)
  6. Ground black pepper to taste (optional)


  1. Preheat oven to 350°F / 175°C.
  2. If using diced green chiles, mix with liquid egg whites. Add salt and pepper to taste, if desired
  3. If using whole green chiles, place in bottom of 8-inch/20-cm square pan.
  4. Place shredded cheese in pan. Pour egg white mixture over cheese.
  5. Sprinkle top with paprika. Bake 45 minutes.

Serving size:2 oz. / 57 g

Exchanges per Serving: 0 Carb, 2 Protein, 0 Fat

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Comments 25

  1. I cannot eat chees so I altered the recipe.
    This is for one person.
    2 eggs
    1/2 bell pepper. Or chillys to taste
    Chopped coriander. About a palm full
    Put the cooked pepper sliced at the bottom of the tin.

    Separate egg whites and yoke
    Mix the yoke add the coriander
    Whisk the white of egg till it has peeks.
    Then gently fold it into. The yoke mixture
    Pour over the pepper cook for 30 to 45 mins

  2. Hi, Jacqui. This recipe was submitted by one of our Clubmembers (rather than our staff), and what she appeared to have in mind was the whites-only product sold in cartons. If you are not a diabetic and don’t have a history of heart disease, you can just use 8 whole eggs instead.

  3. Hi, Angie. Definitely! You can also just make part of the recipe, i.e. with 4 oz egg whites, 3 oz grated cheese, 2 oz diced chiles, and a quarter teaspoon of paprika, baked in a ramekin for about 15 minutes – it will give you 3 protein exchanges.

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