Ingredients
Scale
- 1 large high-fiber or low-carb flour tortilla
- 1/2 cup liquid egg whites (or 2 whole eggs)
- 1/4 cup shredded low-fat mozzarella or cheddar cheese
- 1/4 cup fresh baby spinach, chopped
- 2 tablespoons cooked turkey sausage crumbles or lean ham (optional)
- 1 teaspoon olive oil or non-stick cooking spray
- Salt and pepper to taste
- Optional: Salsa or Greek yogurt for dipping
Instructions
- Scramble the Eggs: Heat a small non-stick skillet over medium heat and lightly coat with cooking spray. Pour in the egg whites or beaten eggs. Add the chopped spinach and turkey sausage. Season with a pinch of salt and pepper. Scramble the mixture quickly until the eggs are just set but still slightly moist. Remove the eggs from the pan and set them aside in a small bowl.
- Assemble the Quesadilla: Wipe the skillet clean and place it back on the heat. Lay the tortilla flat in the pan. Sprinkle half of the cheese over one-half of the tortilla. Spread the scrambled egg mixture evenly over the cheese. Top the eggs with the remaining cheese. Folding the tortilla in half creates a semi-circle, pressing down lightly with a spatula to help it stick together.
- Crisp and Melt: Cook the quesadilla for about 60 to 90 seconds on each side. You want the tortilla to become golden brown and crispy while the cheese melts into a gooey binder. Once both sides are toasted, slide the quesadilla onto a cutting board. Let it sit for 30 seconds so the cheese sets, then slice it into triangles and serve immediately.
- Cook Time: 5 minutes