Mexican Egg & Cheese Quesadilla
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Mexican Egg & Cheese Quesadilla
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Mexican Egg and Cheese Quesadillas are a great, healthy breakfast to get your day started on the right foot! My family is obsessed and I know yours will be too.
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Ingredients
- 4 large eggs, whisked
- 1/2 teaspoon kosher salt
- 1 tablespoon cilantro, chopped
- 1 teaspoon oil
- 1/4 cup black beans, drained and rinsed
- 1/2 cup cheese (mexican cheese blend, mozzarella or cheddar), grated
- 4 flour tortillas
Instructions
- Whisk the eggs and salt in a bowl, Stir in the cilantro.
- Place 1 tsp of oil in a 9-inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
- Pour in 1/2 of the whisked eggs, tilting the pan to spread them across evenly.
- Let the omelette cook for 20 seconds, sprinkle the beans on top then let it cook for another 20 seconds. Using your spatula, gently to go along the edges of the omelette, lifting them away from the pan to loosen.
- Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate, tortilla side down.
- Slide the omelette, tortilla side-down, back into the pan. Sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
- Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
- Cut into wedges and serve with salsa.
Nutrition Information
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Calories
320kcal
(16%)
Carbohydrates
29g
(10%)
Protein
16g
(32%)
Fat
15g
(23%)
Cholesterol
30mg
(10%)
Sodium
570mg
(24%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Cholesterol | 30mg | 10% |
| Sodium | 570mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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