Spinach Breakfast Quesadilla
Ingredients
- ½ cup chopped red bell pepper
- 1 Tbsp plus 2 tsp olive oil, divided
- 3 cups spinach
- ¼ tsp salt
- ¼ tsp pepper
- 4 large eggs, lightly beaten
- 4 soft taco-size whole wheat tortillas, divided
- ¾ cup shredded reduced-fat Mexican-blend cheese, divided
- ½ cup fresh salsa
Instructions
- Cook bell pepper in 1 tsp hot oil in a skillet over medium heat 3 to 4 minutes or until tender. Gradually stir in spinach until wilted. Stir in salt and pepper.
- Reduce heat to medium-low. Add eggs to skillet; cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. Remove eggs from skillet.
- Wipe skillet clean. Heat 1 tsp oil in skillet over medium heat. Add tortilla; top with 3 Tbsp cheese and one-fourth of egg mixture. Cook 1 minute or until cheese is melted.
- Fold tortilla in half over filling; gently flip, and cook 2 minutes or until toasted. Repeat procedure three times with remaining oil, tortillas, cheese, and egg mixture. Serve quesadillas with salsa.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
311
|
311
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 16 | 16 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 822 | 822 |
Breakfast Meal Plan
This recipe selected from the eMeals Breakfast Meal Plan.
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