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Breakfast Quesadilla

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 476kcal

Ingredients

Pico Avocado Dip

  • 1 cup Tomatoes diced
  • 2 TBSP Onion finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Jalapeño pepper minced
  • 1 TBSP Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1/4 Avocado ripe, diced
  • Salt to taste

Spinach Turkey Sausage Quesadilla

  • 1 tsp Extra-virgin olive oil
  • 3 oz Turkey sausage chopped
  • 1 cup Baby spinach
  • 4 Eggs beaten
  • 1/3 cup Monterey jack cheese shredded
  • 2 Whole wheat tortillas

Coffee

  • Coffee
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare the ingredients as listed.
  • In a bowl, combine all the ingredients for the pico. Set aside.
  • Heat olive oil in a skillet over medium heat. Saute the turkey sausage until browned and fully cooked.
  • Stir spinach into the skillet and cook until wilted (1–2 minutes). Add in the eggs and cook until set stirring to scramble.
  • Portion the mixture onto tortilla wrap along with cheese and fold in half.
  • Add oil to a pan over medium low heat. Cook the quesadilla on both sides until golden brown and cheese is melted. Cut into wedges.
  • Brew and prepare the coffee to your liking.
  • Serve quesadilla with pico de gallo and coffee.

Nutrition

Calories: 476kcal | Carbohydrates: 31g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 376mg | Sodium: 794mg | Potassium: 655mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2733IU | Vitamin C: 21mg | Calcium: 308mg | Iron: 4mg