Everyone LOVES tacos, including me😁, but what about it's cousin the Quesadilla? Let's make it shine but flip it a bit- breakfast. I think that's why tacos and quesadilla's alike are so enjoyed- the variations and options are ENDLESS.
2 tsp. olive oil
1 medium onion chopped
1 medium red or orange bell pepper chopped
2 medium jalapeños seeds and veins removed, finely chopped (optional)
3 large eggs lightly beaten
4 large egg whites ½ cup
4 8-inch whole wheat tortillas
½ cup shredded cheddar cheese
Heat oil in medium nonstick skillet over medium-high heat.
Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
Top each tortilla evenly with egg mixture and cheese.
Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.
Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.
Portion Fix Containers: ½ Green, ½ Red, 1½ Yellow, ½ Blue, ½ tsp.
2B Mindset Plate: Makes a great breakfast option.
Find more information about this new flavor on Beachbody's blog here.