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Breakfast Quesadillas
Prep Time:
15 minutes
Cook Time:
30 minutes
Makes:
4 servings
Ingredients

1 tsp. H-E-B Olive Oil

1/4 c. H-E-B Ready Fresh Go! Diced White Onions

1/4 c. H-E-B Ready Fresh Go! Diced 3 Color Peppers

1/4 c. mushrooms, chopped

1/2 c. H-E-B Ready Fresh Go! Baby Spinach, thin sliced

3/4 c. H-E-B Real Egg

1 H-E-B Extra Large Egg

1/2 c. H-E-B Shredded Reduced Fat Cheddar Cheese

4 H-E-B Whole Wheat or 7 Grain Tortillas

1 c. H-E-B Ready Fresh Go Roasted Medium Salsa

Directions


Heat a heavy bottom large skillet over medium heat for 4 minutes. Add
the olive oil, onions, peppers, mushrooms and baby spinach to the hot
skillet and stir fry for 5 minutes. Place vegetables in a large bowl
and set aside.
Combine the H-E-B Real Egg and egg in a bowl and beat together with a
mixer in medium speed. Clean the skillet and spray with no-stick can
ola oil. Heat the skillet for 3 minutes on medium heat. Add the egg
mixture and stir until almost cooked. Add the vegetable mixture and s
tir until eggs are cooked.
Heat 3 large heavy bottom skillets over medium heat for 3 minutes. Pl
ace 3 tortillas in each skillet and top each with 1/3 cup egg vegetabl
e mixture on one side of the tortilla and 2 Tablespoons shredded chees
e on the other side. Fold each tortilla over and press lightly. Pla
ce these quesadillas in a large baking dish and keep warm. Complete t
he 20 quesadillas.

Nutritional Information


Calories: 188, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 60mg, So
dium: 401mg, Carbohydrates: 20g, Dietary Fiber: 2g, Protein: 13g

Source


Healthy Cooking from H-E-B