Description
This Egg & Avocado Breakfast Quesadilla is a quick, nutritious morning meal perfect for busy weekdays. Packed with protein-rich eggs, creamy avocado, fresh spinach, and melted sharp Cheddar cheese, it’s a flavorful and satisfying way to start your day. Using whole wheat low carb tortillas keeps this meal wholesome and filling without compromising taste.
Ingredients
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, for garnish)
Instructions
- Prepare the egg mixture: In a medium-sized bowl, whisk together the 4 large eggs, 4 egg whites, and 6 tablespoons of water until well combined and slightly frothy.
- Cook the scrambled eggs: Heat a large skillet over medium heat and lightly coat with cooking spray. Pour in the egg mixture and cook, gently scraping the pan occasionally, until the eggs are scrambled and just set but still moist. Season with 1/4 teaspoon salt and 1/2 teaspoon ground pepper to taste.
- Assemble the quesadilla: Heat a medium-sized skillet over medium-high heat. Place one whole wheat tortilla in the skillet. On half of the tortilla, evenly distribute one-quarter of the grated sharp Cheddar cheese, scrambled eggs, several shakes of hot sauce to your taste, sliced avocado (about 3 tablespoons), and roughly 2 tablespoons of fresh spinach leaves.
- Cook the quesadilla: Fold the tortilla over to create a half-circle shape. Press down gently with a spatula to help the cheese melt and seal the quesadilla. Cook until the bottom side is golden brown, then carefully flip the quesadilla and brown the other side for about 1-2 minutes.
- Serve: Remove the quesadilla from the skillet, cut it into thirds, and garnish with minced parsley if desired. Serve immediately while warm.
- Repeat: Repeat the assembly and cooking process with remaining tortillas and fillings to make a total of 4 quesadillas.
Notes
- Use cooking spray or a light amount of oil to prevent sticking when cooking the eggs and quesadillas.
- Adjust the amount of hot sauce to your preferred spice level.
- For a dairy-free option, omit the cheese or use a plant-based cheese substitute.
- Make sure not to overcook the eggs; slightly moist scrambled eggs will keep the quesadilla tender.
- Serve with a side of salsa or fresh fruit for a complete breakfast.
