Breakfast anyone?! 😍🍴
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21DF Containers: 1.5Y .5G .5R .5B .5tsp
Total Time: 30 min.
Prep Time: 15 min.
Cooking Time: 15 min.
Yield: 4 servings, 1 quesadilla each
2 tsp. olive oil
1 medium onion, chopped
1 medium red (or orange) bell pepper, chopped
2 medium jalapenos, 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
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion, bell pepper, and jalapenos (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
4. Top each tortilla evenly with egg mixture and cheese.
5. 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.
(Recipe from Team Beachbody Blog)
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