Step aside, Wheaties, we have a new breakfast of champions in the house! My husband LOVES his breakfast of champions, but if you ask me, these quesadillas compete for the title. This dish is packed with veggies and protein that will be sure to leave you full and satisfied. Just 2 wedges fill me right up and I don't have the urge to snack during the day...what more could a girl ask for?!
2 SERVINGS
PREP: 10 minutes COOK: 15-20 minutes READY IN: 30 minutes
| SIMPLE | HEALTHY | YUM |
|---|---|---|
 |
 |
 |
INGREDIENTS
- 2 slices low sodium bacon
- 1 large egg
- 2 large egg whites
- 1 teaspoon fat free milk
- 1/2 red bell pepper
- 1/2 jalapeño
- 1/4 small red onion
- 2 taco size tortillas
- 1/2 cup reduced fat 4-cheese Mexican cheese
- 1/2 avocado
- optional toppings: pico de gallo and table cream or sour cream.
DIRECTIONS
- Place bacon on tin foil lined baking sheet. Cook bacon in oven at 350º for 15-20 minutes, depending on how well done you like it. Chop into small pieces when done.
- Chop pepper, jalapeño, and red onion. Cook on stove until veggies are soft, and set aside.
- In a separate bowl beat together egg, egg whites, and milk. Add salt and pepper to taste and scramble eggs on stove top.
- Once eggs and bacon are done, get a skillet and spray with cooking spray. Place one tortilla down. Top with half of the cheese, scrambled eggs, veggies, bacon, avocado, the remaining cheese, and then top it all off with the second tortilla.
- Once the tortilla is a nice golden brown, flip it over to brown the other side.
- Cut it up into fourths. Garnish with pico de gallo or table cream.
NUTRITION FACTS
1 serving (1/2 tortilla) 325 calories 19.2g fat 20.6g carbs 19.2g protein 2.0g sugar
Recipe adapted from The Pioneer Woman.
Enjoy!
No comments:
Post a Comment