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Breakfast Quesadilla

Special thanks to Pritikin Longevity Center for the recipe!

Print Recipe

Breakfast Quesadilla

Author: Lisa

Ingredients

  • 1 cup diced assorted vegetables the more colors the better!
  • ½ cup egg whites
  • ¼ teaspoon freshly ground black pepper
  • 1 whole-wheat low-sodium lavash thin bread
  • 3 Tablespoons shredded fat-free mozzarella cheese
  • 1 Tablespoon chopped fresh cilantro leaves optional
  • 2 Tablespoons fat-free sour cream
  • ¼ cup pico de gallo no salt added or no-salt-added salsa (such as Enrico’s brand)

Instructions

  • In a medium nonstick skillet, sauté vegetables until beginning to brown. Add egg whites and scramble. Season with black pepper.
  • On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
  • Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
  • On half of the top side, spread the vegetable scramble and cilantro.
  • When the cheese begins to melt, fold the thin bread in half to cover the vegetables. Press firmly, using a tool like a large firm spatula or bottom of a pan. Flip on the other side, grill for about 2 minutes, and press.
  • Remove from heat. Cut quesadilla into four pieces. Serve two pieces per person with fat-free sour cream and salsa on the side.
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Filed Under: Breakfast Tagged With: colors, egg whites, freshly ground black pepper, low sodium, nonstick skillet, pritikin longevity center, spatula, special thanks, tablespoon, teaspoon

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