Description
An easy, healthy breakfast quesadilla built for busy mornings. Fluffy eggs, crispy almond flour tortillas, and enough protein to keep you steady all morning. Ready in 10 minutes.
Ingredients
- 2 large whole eggs (3 if you want to add extra protein)
- 2 tablespoons (30 ml) milk
- dash of salt
- 2 tablespoons (28 g) butter, divided
- 2 almond flour tortillas (I like Siete)
- ¼ cup (40 g) finely diced red bell pepper
- ¼ cup (43 g) canned black beans, rinsed and drained
- 2 oz (57 g) shredded sharp cheddar cheese
For serving:
- Guacamole
- Greek yogurt or sour cream
- Salsa
Instructions
- Whisk the eggs. In a small bowl, whisk together the eggs, milk, and a pinch of salt and pepper until smooth.
- Scramble the eggs. Melt 1 tablespoon of butter in a nonstick skillet over medium-ish heat. Pour in the egg mixture and cook, gently pushing the eggs around with a spatula until soft curds form and eggs are just set, about 2–3 minutes. Higher heat cooks the eggs faster but they will be drier. Transfer cooked eggs to a plate.
- Build the quesadillas. Wipe out the skillet and return to medium heat. Melt ½ tablespoon of butter. Place one tortilla in the pan. Add half the cheese to one side of the tortilla, then top with half the scrambled eggs, 2 tablespoons black beans, and 2 tablespoons diced red pepper.
- Fold and crisp. Fold the tortilla in half and press gently with a spatula. Cook until the bottom is golden brown, 2–3 minutes. Flip and cook the other side until golden and the cheese is melted, another 2–3 minutes.
- Repeat. Transfer to a cutting board and repeat with remaining butter, tortilla, and fillings.
- Serve. Cut each quesadilla into wedges and serve immediately with guacamole, Greek yogurt or sour cream, and salsa.
Notes
Make it your own: Swap black beans for pinto beans, add jalapeño for heat, or stir in leftover shredded chicken for extra protein. If you do plan to add extra fillings, consider larger burrito sized tortillas.
Prep ahead: Dice peppers and portion beans at the start of the week for even faster assembly.
Don't skip the fine dice: Small pepper pieces distribute evenly and give you crunch in every bite.
Nutrition facts include addition of 2Tbs Greek yogurt and 2Tbs of fresh avocado
Nutrition
- Serving Size: 1
- Calories: 488
- Sugar: 2.8 g
- Sodium: 1590.1 mg
- Fat: 37.8 g
- Carbohydrates: 20.1 g
- Fiber: 5.7 g
- Protein: 20.1 g
- Cholesterol: 247.2 mg
