Foodie Friday: Breakfast Quesadillas

Author: Beachbody

Serves: 4 servings, 1 quesadilla each

Ingredients

• 2 tsp. olive oil
• 1 medium onion, chopped
• 1 medium red (or orange) bell pepper, chopped
• 2 medium jalapeños, 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

Instructions

1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion, bell pepper, and jalapeños (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.
6. 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.