Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Breakfast Quesadilla
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 492
- Total Fat
- 25 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 264 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 36 grams
This quick one-pan morning treat is packed with protein and veggies and filling enough to keep you going until lunch. It’s prepared with the fun viral technique that cooks the eggs and tortilla right on top of each other. A few well-timed flips ensuring each reaches perfect doneness in minutes. We’ve used Canadian bacon in the recipe since it’s a tasty lean breakfast protein that keeps well in your fridge, but you could also use any type of pre-cooked breakfast meat or a schmear of refried beans for a vegetarian version (see Cook’s Note). Give it a try and you might find yourself turning to it throughout the day, not just for breakfast.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 492
- Total Fat
- 25 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 264 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 36 grams
Ingredients
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Directions
- Beat the egg and egg whites in a small bowl with a pinch of salt and a few grinds of black pepper. Set aside.
- Heat a medium (8-inch) nonstick skillet over medium heat. Add 1 teaspoon of the butter and swirl to melt. Add the Canadian bacon and cook, stirring, until it begins to brown, about 1 minute. Scatter in the baby bell pepper and spinach and season lightly with salt and pepper. Cook until the spinach begins to wilt, about 1 minute. Pour in the egg mixture and swirl to coat the bottom of the skillet. Place the tortilla on top, covering all the egg, and press lightly to adhere. Cook until the egg is set (you can peek under the tortilla to make sure), about 2 minutes.
- Invert the tortilla, egg-side up, onto a plate. Add the remaining 1 teaspoon butter to the skillet. Once it melts, slide the tortilla, egg-side up, back into the skillet and increase heat to medium-high. Sprinkle with the cheese. Fold over with a spatula to form a semicircle. Cook until crisp and golden on both sides, 30 seconds to 1 minute per side. Slide onto a plate. Enjoy with hot sauce or salsa if using.
Cook’s Note
Our nutritional analysis is based on the recipe as written; ingredient substitutions may affect these numbers.
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