Description
These fun and tasty breakfast quesadillas are a hearty meal for any morning. They also freeze easily for a grab-and-go option on busy mornings.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 bell pepper, washed and diced
- 6 eggs
- 1–2 Tablespoons milk
- salt and pepper, to taste
- 1/2 cup chopped ham
- 1 cup chopped spinach
- 4 whole wheat tortillas
- 1 cup shredded cheese, divided
Instructions
- In a skillet over medium heat, add the olive oil, diced onion and bell pepper. Saute until the vegetables are tender, approximately 5 minutes. Meanwhile, add the eggs and milk into a small bowl and whisk together. Add salt and pepper, to taste.
- Once the onions and peppers are tender, add in the egg mixture. Scramble until just about cooked (about 3-4 minutes), then add in the ham and spinach. Continue stirring and cooking until the eggs are completely cooked, another 1-2 minutes. Transfer the mixture out of the pan and into a bowl; set aside. Reduce heat to medium-low.
- Taking 1 tortilla at a time, place 1/4 of the egg mixture in the tortilla, filling one half of it. Sprinkle 1/4 cup shredded cheese on top of the eggs. Fold the tortilla in half and place in the skillet.
- Cook until the bottom of the tortilla begins to brown, approximately 4 minutes. Flip over and cook an additional 3-4 minutes or until browned on the opposite side. Remove from the skillet and serve with desired toppings, such as sour cream, avocado or salsa.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 11 g
- Protein: 22 g
- Cholesterol: 315 mg