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Photo of Veggie breakfast quesadilla by WW

Veggie breakfast quesadilla

5
Points®
Total Time
15 min
Prep
9 min
Cook
6 min
Serves
1
Difficulty
Easy

Ingredients

Cooking spray

4 spray(s)

Egg

2 item(s), large

Chili powder

¼ tsp

Garlic powder

¼ tsp

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)

Shredded reduced fat Mexican-style cheese blend

¼ cup(s)

Low carb, high fiber tortilla wrap

1 tortilla(s)

Canned pinto beans

¼ cup(s)

Bell pepper

3 Tbsp, chopped

Red onion

2 Tbsp, chopped

Salsa verde

2 Tbsp

Instructions

  1. In a medium bowl, whisk together the eggs, chili powder, garlic powder, salt, and pepper.
  2. Coat a medium nonstick skillet with cooking spray. Heat over medium. Add the eggs. Cook 2 to 3 minutes, without stirring, until the edges are set. Sprinkle the cheese on top. Place the tortilla on top.
  3. Let eggs cook another minute. Gently slide eggs around in pan to release. With a large spatula, carefully flip tortilla and egg over in one piece.
  4. Sprinkle the beans, peppers, and onion down the center of the tortilla. Drizzle with the salsa. Fold tortilla over to form a half circle. Toast, pressing down, for 1 minute. Flip quesadilla over to toast other side. Slice into wedges and serve with additional salsa, if desired.
  5. Serving size: 1 quesadilla

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