Breakfast Quesadilla
Here’s a delicious, low-calorie breakfast option for you and your family. Fill this breakfast quesadilla with egg whites and fresh vegetables for the perfect way to start your day.
Breakfast Quesadilla
Breakfast Quesadilla
Recipe Type: Breakfast
Author:
Ingredients
- 1 cup diced assorted vegetables (the more colors the better!)
- ½ cup egg whites
- ¼ teaspoon freshly ground black pepper
- 1 whole-wheat, low-sodium lavash thin bread
- 3 tablespoons shredded fat-free mozzarella cheese
- 1 tablespoon chopped fresh cilantro leaves (optional)
- 2 tablespoons fat-free sour cream
- ¼ cup pico de gallo (no salt added) or no-salt-added salsa (like Enrico’s brand)
Instructions
- In a medium nonstick skillet, sauté vegetables until they begin to brown. Add in egg whites and scramble. Season with black pepper.
- On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
- Turn the bread over on the griddle or grill and sprinkle the cheese on the top side.
- On half of the top side, spread the vegetable scramble and cilantro.
- When the cheese begins to melt, fold the thin bread in half to cover the vegetables. Press firmly using a tool like a large firm spatula or the bottom of a pan. Flip onto the other side and grill for about 2 minutes, then press.
- Remove from heat. Cut quesadilla into four pieces and serve two pieces per person with fat-free sour cream and salsa on the side.
Special thanks to Pritikin for sharing this delightful breakfast dish!
