How to Make a Breakfast Egg White Quesadilla
Looking for a high-protein breakfast option? These delicious egg white quesadillas are packed with 40 grams of protein and are a must try!
Ingredients
- 1 can nonstick cooking spray
- 1 bell pepper, chopped
- 1 onion, chopped
- 8 Egg whites, beaten
- 2 Carb Balance tortillas
- 1-1/2 cup reduced fat cheese blend, shredded
Instructions
- Coat a small skillet lightly with cooking spray.
- Sauté onions and bell peppers over medium low heat for one to two minutes. Add beaten eggs and cook, stirring until scrambled and set. Season to taste.
- Coat a second, large skillet with cooking spray. Place one tortilla in the skillet and cook over medium heat until air bubbles begin to form, about one minute. Flip tortilla over and cook for one minute or more (do not let tortilla get crispy).
- Spread half the cheese evenly over the tortilla, covering to the edges.
- Reduce heat to low. Quickly arrange half the egg mixture over the cheese. Cook until the cheese starts to melt, about one minute.
- Fold tortilla in half to create a half-moon shape. Flip folded tortilla over and cook until it is lightly toasted, and the cheese filling is completely melted, one to two minutes.
- Transfer quesadilla to a cutting board. Recoat the skillet with cooking spray and repeat with the second tortilla and remaining cheese, and egg mixture.
- Cut each quesadilla into 3 wedges and serve immediately with fresh salsa.
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