Ham-and-Egg Breakfast Quesadilla
Servings and Ingredients
|4||Hy-Vee large eggs|
|3 tbsp.||Hy-Vee skim milk|
|¼ c.||chopped green pepper|
|1||Roma tomato, chopped|
|¼ c.||spinach, roughly chopped|
|2 oz.||thin-sliced deli ham (2-3 slices), chopped|
|4||Hy-Vee whole wheat tortillas|
|¾ c.||Hy-Vee 2%-milk shredded mozzarella cheese, divided|
- Whisk eggs and milk in a bowl. Pour mixture into a skillet and scramble over medium heat until nearly cooked. Add chopped green peppers and tomatoes and finish cooking.
- Remove from heat and add chopped spinach and ham.
- Heat a griddle pan over medium heat. Place 1 tortilla on pan and heat for 15 to 30 seconds. Flip over and add 1/4 of the egg mixture on one half of the tortilla. Sprinkle 3 tablespoons cheese over eggs. Fold tortilla in half. Cook for 1 to 2 minutes; flip and cook an additional 1 to 2 minutes. The tortilla should be golden brown and the cheese should be melted.
- Repeat with the other three tortillas.
370 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 240mg
- Sodium: 1010mg
- Total Carbohydrates: 31g
- Protein: 26g
Vitamin A 20%
Vitamin C 25%
Hy-Vee Seasons Back to School 2013.