Photo: Photograph by Mike Peel (www.mikepeel.net)., Wikimedia Commons, CC BY-SA 4.0

Egg and Cheese Breakfast Quesadilla

Name: Egg and Cheese Breakfast Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: North American
Ingredients: 2 large whole wheat tortillas; 3 large eggs; 120 ml liquid egg whites; 100 g canned black beans, low sodium, drained and rinsed; 40 g old cheddar, grated; 4 tbsp salsa; 60 g plain 0% Greek yogurt; cooking spray

Fluffy scrambled eggs, black beans and melty cheese in a crisp whole wheat tortilla. Serve with salsa and Greek yogurt.

488calories

33 gprotein
43 gcarbs
20 gfat
6 gfibre

per serving

Prep: 5 min
Cook: 10 min
Serves: 2
Cost: $2.81/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Whisk the eggs and egg whites in a bowl.
Heat a large non-stick skillet over medium-low heat, spray it and add the eggs. Stir slowly with a spatula until just set, about 3 minutes. Tip onto a plate and wipe the pan.
Lay the tortillas flat and spread the eggs, black beans and cheddar over one half of each. Fold the other half over.
Spray the pan again and set it over medium heat. Toast the quesadillas for about 2 minutes per side, pressing with a spatula, until golden and the cheese is melted.
Cut into wedges and serve with salsa and Greek yogurt.