AUGUST- Breakfast Quesadilla
Print recipe| Serving Size 1 quesadilla | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 241 kcal | ||
| Protein | 31g | ||
| Total Carbohydrate | 19g | ||
| Total Fat | 7g | ||
| Fibre | 9g | ||
Ingredients
- 1 Medium flour tortilla
- 3/4 cups MuscleEgg plain/organic egg whites
- 1/2 tablespoon finely chopped onion
- 1 handful spinach
- 2 heaped tablespoons feta cheese
- 1/4 teaspoon salt
- 1 pinch black pepper
Directions
| Step 1 | |
| Heat a medium size pan under low-medium heat. Coat with non stick spray, butter, or olive oil. Add onions and sauté for 2-3 minutes until tender. Add chopped spinach. Stir and cook for 1-2 minutes. | |
| Step 2 | |
| Reduce heat and add egg whites, salt, and pepper. Stir and cook until desired doneness. Turn off heat and sprinkle with with feta cheese. Add eggs to 1/2 of a tortilla, fold. Quesadilla can be toasted in a skillet or immediately eaten. Top with sour cream and salsa if desired. | |