Author: Beachbody
Serves: 4 servings, 1 quesadilla each
Ingredients
- 2 tsp. olive oil
- 1 medium onion, chopped
- 1 medium red (or orange) bell pepper, chopped
- 2 medium jalapeños, seeds and veins removed, finely chopped (optional)
- 3 large eggs, lightly beaten
- 4 large egg whites (½ cup)
- 4 (8-inch) whole wheat tortillas
- ½ cup shredded cheddar cheese
Instructions
- Heat oil in medium nonstick skillet over medium-high heat.
- Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
- Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
- Top each tortilla evenly with egg mixture and cheese.
- Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
- Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.
