It’s quite easy to whip up these quesadillas, and, if you’re a fan of meal prep, making several of these in advance will save you tons of time during the week. You can make up a batch on the weekend (or weeknight), and then refrigerate extras to eat during the week.
Start by sautéing the fresh veggies, and then add in the eggs and cook until set. This recipe calls for a mix of whole eggs and egg whites, which delivers all the taste and protein, but slightly cuts down on the calories. The delicious mixture is then tucked into whole-wheat tortillas and topped with cheese. Another visit to the pan helps to crisp up the outer edges of the tortilla and melt the cheesy deliciousness inside.
- 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 (or try corn tortillas if want a gluten/grain-free option)
- ½ cup shredded cheddar cheese
- Heat oil in medium nonstick skillet over medium-high heat.
- 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.
- Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
- Top each tortilla evenly with egg mixture and cheese.
- 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.
- 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
*recipe from BB Blog