Recipe
Breakfast
Ham-and-Egg Breakfast Quesadilla
Primary Media
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 240mg
- Sodium: 1010mg
- Total Carbohydrates: 31g
- Protein: 26g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 40%
Recipe Source:
Hy-Vee Seasons Back to School 2013.