Breakfast Quesadillas

Prep Time:
15 minutes
Cook Time:
30 minutes
4 servings

Healthy Cooking from H-E-B


1tsp.H-E-B Olive Oil,

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

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

1/4c.mushrooms, chopped,

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

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

1H-E-B Extra Large Egg,

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

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

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


1Heat 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.

2Combine 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 canola oil. Heat the skillet for 3 minutes on medium heat. Add the egg mixture and stir until almost cooked. Add the vegetable mixture and stir until eggs are cooked.

3Heat 3 large heavy bottom skillets over medium heat for 3 minutes. Place 3 tortillas in each skillet and top each with 1/3 cup egg vegetable mixture on one side of the tortilla and 2 Tablespoons shredded cheese on the other side. Fold each tortilla over and press lightly. Place these quesadillas in a large baking dish and keep warm. Complete the 20 quesadillas.

Nutritional Information

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

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