Breakfast Quesadillas with Spinach and Red Pepper
Ingredients
The filling
-
1
cup
chopped spinach
-
¼
cup
chopped red pepper
-
4
large
eggs, beaten
-
¼
cup
milk
-
3
ounces
cheddar cheese, grated
The tortillas
-
4
pieces
gluten-free tortillas
For serving
-
to taste
tomatoes
-
to taste
cilantro
-
to taste
salsa
-
to taste
guacamole
Instructions
- 1. Spray a skillet with olive oil and heat over medium heat. Add spinach and red pepper, cooking until the spinach wilts.
- 2. In a bowl, whisk together eggs and milk, seasoning with salt and pepper. Pour into the pan and cook until the eggs are fully cooked, stirring often. Remove from the pan and wipe it clean.
- 3. Lightly spray the pan again and return to medium heat. Spread a quarter of the egg mixture on one half of each tortilla, sprinkle with cheese, and fold over.
- 4. Cook each quesadilla for 3 to 5 minutes on each side, until golden brown. Serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
221
Total fat
9g
Total carbohydrates
17g
Total protein
15g
Sodium
451mg
Cholesterol
23mg
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