I love eating quesadillas for breakfast. They’re a snap to throw together, yet they’re a hot comfort food and a great start to your morning. The egg whites add plenty of lean protein to help keep you full and satisfied. For variety, I like to vary the kind of cheese I use.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Microwave Instructions
Step 1
Lightly mist a small microwave-safe bowl with spray. Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just barely runny on top. Then using a fork, stir them to break into large “scrambled” pieces. By the time you “scramble” and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook them in 10-second intervals until just done.
Step 2
Place a nonstick frying pan large enough for the tortilla to lie flat over medium-high heat. Add the tortilla (no need to add any fat). Sprinkle half the cheese over half of the tortilla. Spoon the egg evenly over that, followed by the remaining cheese. Fold the bare half over the filled half. Cook until the cheese begins to melt and the tortilla is lightly browned in spots, about 2 minutes. Carefully flip it and cook until the cheese is completely melted, 1 to 2 minutes. Transfer the quesadilla to a serving plate and top with salsa. Cut into 4 wedges and serve immediately.
Stovetop Instructions
Step 3
Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.
nutrition information
Step 4
Calories: 257
Step 5
Protein: 27g
Step 6
Carbohydrates: 28g
Step 7
Fat: 6g
Step 8
Saturated Fat: 2g
Step 9
Cholesterol: 10mg
Step 10
Fiber: 2g
Step 11
Sodium: 518mg
