Day Brunch Breakfast Quesadilla
By FBWorld Team
in time for Mother's Day Brunch, Chef Anthony
gives eggs a makeover with his recipe for a Breakfast
Quesadilla (with only 100 calories per serving). So eat
health but still keep Mom's taste buds happy!
1 cup Diced Assorted Vegetables (the more colors the better!)
1/2 cup Egg Whites
1/4 tspn. Freshly Ground Black Pepper
1 Whole-Wheat, Low-sodium Lavash Thin Bread
3 tbls. shredded Fat-Free Mozzarella Cheese
1 tbls. chopped Fresh Cilantro Leaves (optional)
2 tbls. Fat-Free Sour Cream
1/4 cup Pico de Gallo (no salt added) or no-salt-added
1. 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
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.