Ingredients:
- 1 tsp extra-virgin olive oil
- 3 large egss, lightly beaten
- 1 (8-inch) whole-wheat tortilla
- 2 oz. reduced-fat pepper Jack cheese, sliced
- salt
- freshly ground black pepper
Makes 2 Servings
- Heat oil in a large skillet over medium-high heat. Add eggs, reduce heat to medium, and scramble until cooked but still moist, about 2 minutes. Remove to a plate and season with salt and pepper.
- Carefully wipe the pan with a paper towel. Replace on heat. Add tortilla and cook on both sides until warmed through, about 1 minute.
- Leaving the tortilla in the pan, top half of it with cheese and then with eggs; fold the other half over to forma quesadilla. Cook on both sides until heated through, 1 minute more. TRansfer to a cutting board, cut in half, and serve.
WW POINTS VALUE: 7 pts.
Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish can be made in 15 minutes or less and can be enjoyed for breakfast, lunch or dinner. I have really come to love eggs and this dish is for lovers of Mexican food. You can use any kind of Mexican cheese such as cheddar, Monterey Jack with this and it will still taste delicious. I also highly recommend serving salsa with this dish for an authentic Mexican taste.
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