Breakfast Quesadilla Recipe
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 1 serving
Ingredients
- 1 Tbsp. olive oil, divided
- ¼ cup diced bell peppers (red, green, or yellow)
- ¼ cup diced onions
- ¼ cup diced tomatoes
- ¼ cup baby spinach, chopped
- 2 large eggs
- 1 tsp. Dash Salt Free Original Blend
- ½ cup shredded cheddar cheese
- 2 whole wheat tortillas
- Optional toppings: fresh avocado slices, salsa, or plain Greek yogurt
Directions
- Heat ½ tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced bell peppers and onions. Sauté until softened, about 3-4 minutes. Add the diced tomatoes and chopped spinach. Cook for another 2 minutes until the spinach is wilted. Remove the vegetables from the skillet and set aside.
- In a bowl, beat the eggs and season with Dash Salt Free Original Blend. Heat the remaining ½ tablespoon of olive oil in the skillet over medium heat. Pour the beaten eggs into the skillet and cook, stirring occasionally, until they are softly scrambled. Remove from heat.
- Assemble the Quesadilla: Place one whole wheat tortilla on a clean surface. Sprinkle half of the shredded cheddar cheese evenly over the tortilla. Layer the scrambled eggs and sautéed vegetables over the cheese. Sprinkle the remaining cheese on top and cover with the second tortilla.
- Heat the skillet over medium heat. Carefully place the assembled quesadilla in the skillet.
- Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Use a spatula to press down slightly on the quesadilla while it cooks to help it stick together.
- Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with optional toppings like fresh avocado slices, salsa, or plain Greek yogurt.
