South Beach Eggsadilla
Quick enough for a weekday morning yet fun enough for a lazy Saturday, this Tex-Mex breakfast dish will get you off to a satisfying start. Add a spoonful of salsa if you like.
PREP TIME: 5 minutes
COOK TIME: 5 minutes 1 teaspoon extra-virgin olive oil 3 large eggs, lightly beaten 1 (8-inch) whole-wheat tortilla 2 ounces reduced-fat pepper Jack cheese, sliced Salt and freshly ground black pepper
Heat oil in a large nonstick 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 tortilla in the pan, top half of it with cheese and then with eggs; fold the other half over to form a quesadilla. Cook on both sides until heated through, 1 minute more. Transfer to a cutting board, cut in half, and serve.
Makes 2 servings
Per serving: 280 calories, 17 g fat, 7 g saturated fat, 18 g protein, 13 g carbohydrate, 1 g dietary fiber, 580 mg sodium