Breakfast Quesadilla
Ingredients
The filling
-
10
large
eggs
-
1
tablespoon
milk
-
½
teaspoon
kosher salt
-
½
teaspoon
garlic powder
-
½
teaspoon
ground black pepper
-
½
tablespoon
extra-virgin olive oil
-
5
cups
fresh spinach
-
1
can
reduced-sodium white beans (15 ounces)
-
1 ½
cups
freshly grated cheese
The tortillas
-
8
whole wheat tortillas
medium taco size
Instructions
- Whisk together the eggs, milk, salt, garlic powder, and pepper in a large bowl.
- Heat olive oil in a nonstick skillet over medium heat, then add spinach and cook until wilted.
- Add the beans and pour in the egg mixture, cooking slowly while stirring until the eggs are scrambled.
- Assemble the quesadillas by placing cheese and the egg mixture on a tortilla, then fold it in half.
- Cook the assembled quesadillas in a skillet until golden and the cheese is melted.
- For freezing, let the filling cool, wrap the quesadillas individually, and freeze.
Nutrition Facts (estimated)
Servings
8 quesadillas
Calories
373
Total fat
16g
Total carbohydrates
36g
Total protein
21g
Sodium
20mg
Cholesterol
227mg
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