2014 Kids Recipe Challenge winning recipe: 2nd Place!
If you like quesadillas for dinner, you’ll love them for breakfast. Katelyn in Hamilton says they taste great and are perfect for busy mornings.
Get the quesadilla ready in the refrigerator the night before so all you have to do is cook it in the pan in the morning. Easy to eat on the run too!
Preparation Time:5 minutes
Cooking Time:5 minutes
Makes: 1 quesadilla
Serving Size: 1 quesadilla
- You can add some more colour and veggies to the quesadilla by chopping 1/2 cup (125 mL) of baby spinach leaves and stirring it into the eggs while cooking or sprinkling it over top of the peppers before toasting the quesadilla.
Ingredients
|
| Red sweet pepper |
2 Tbsp (30 mL), about ¼ small |
| Egg, lightly beaten |
1
|
| Flour tortilla, whole wheat |
1
|
| Applewood smoked Cheddar, shredded |
2 Tbsp (30 mL)
|
Directions
1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
2. Rinse pepper under cool running water then dice and set aside.
3. Spray small nonstick skillet with cooking spray and heat over medium heat.
4. Add egg and cook, stirring for about 2 minutes or until large curds set. Remove from heat.
5. Lay tortilla on clean work surface and spread scrambled egg over half of the tortilla.
6. Sprinkle with pepper and cheese. Fold over tortilla to cover.
7. Heat nonstick skillet over medium low heat and toast quesadilla, turning once for about 2 minutes.
8. Cut in half to enjoy.
Nutrition Information for 1 quesadilla:
Calories: 322 kcal
Protein: 16 g
Fat: 15 g
Carbohydrates: 30 g
Fibre: 3 g
Sodium: 611 mg (from tortilla and cheese)
Last Update – April 4, 2024