Ingredients
Scale
- 4 large eggs
- 1/2 cup shredded cheese (cheddar or mozzarella, or your favorite)
- 1 whole wheat tortilla
- 1/4 cup cooked beans (black or pinto work great)
- 1/4 cup chopped bell peppers (any color)
- 1/4 cup spinach or kale (chopped)
- 1 tablespoon olive oil (or cooking spray)
- to taste salt and pepper
- optional salsa or avocado (for topping)
Instructions
- In a bowl, crack the eggs and whisk them until they’re well beaten. Add a pinch of salt and pepper.
- Heat a non-stick skillet over medium heat. Add a splash of olive oil and toss in the chopped bell peppers and greens. Sauté for about 2-3 minutes until they’re soft.
- Pour the beaten eggs into the skillet with the veggies. Stir gently until the eggs are scrambled and fully cooked, about 4-5 minutes.
- Lay the tortilla flat and sprinkle half of the cheese on one half. Spoon the egg mixture over the cheese, then top with the remaining cheese. Fold the tortilla over.
- Wipe out the skillet and return it to medium heat. Add a little more oil or cooking spray, then place the quesadilla in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy.
- Remove from the skillet and let it cool for a minute. Cut into wedges and serve with salsa or avocado!
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 400
- Fat: 20g
- Carbohydrates: 30g
- Protein: 25g