Egg & Avocado Breakfast Quesadilla Recipe
Start your day with a delicious and nutritious Egg & Avocado Breakfast Quesadilla, a protein-packed meal that’s perfect for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture:
- 4 large eggs
- 4 egg whites
- 6 tablespoons water
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt (or to taste)
Quesadilla:
- 4 whole wheat low carb tortillas (medium size)
- 1/2 cup grated sharp Cheddar cheese
- hot sauce (to taste)
- 3/4 California avocado (sliced)
- 2/3 cup spinach leaves
- minced parsley (optional)
Instructions
- Egg Mixture: In a medium-sized bowl, whisk together the eggs, egg whites, and water.
- Scramble Eggs: Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
- Assemble Quesadilla: Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with 1/4 each of the cheese, scrambled eggs, hot sauce, California avocado, and spinach.
- Fold and Cook: Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
- Serve: Remove the quesadilla from the pan, cut into thirds, and garnish with parsley, if desired. Serve.
- Repeat: Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado, and spinach.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 220mg
Keywords: egg, avocado, breakfast, quesadilla, protein, brunch
