Breakfast Quesadillas

Ingredients

• 1 slice center cut baconNutrition
• 1 slice white American cheeseNutrition
• 1/4 cup fat free liquid egg substituteNutrition
• 1 low carb high fiber tortillaNutrition
• 3 tbsps salsaNutrition
• 1 oz low fat sour cream, dividedNutrition
• 1/4 cup chopped sliced onionNutrition
• 1/2 cup chopped thinly sliced red and green bell peppersNutrition
• 2 tbsp black beansNutrition

Directions

1. 1Cook bacon according to package directions, either in a pan with nonstick spray or in the microwave. Once cool enough to handle, roughly chop and set aside.
2. 2Bring a medium-large pan (at least the size of the tortilla) sprayed with non-stick spray to medium heat. Add peppers and onion and cook until softened, about 3 minutes.
3. 3Add egg substitute and scramble until fully cooked. Transfer mixture to a bowl and set pan aside to cool.
4. 4Add bacon, beans, 1 tablespoon sour cream and salsa verde (not the regular salsa) to the egg-scramble bowl. If you like, add cilantro as well. Lightly mix and set aside.
5. 5Clean and dry the pan, spray with non-stick spray, and bring to medium-high heat. Place tortilla flat in the pan and sprinkle evenly with cheese.
6. 6Spoon egg mixture over one half of the tortilla, fold the other half over the mixture to form the quesadilla, and then press down with a spatula to seal.
7. 7Cook until both sides are crispy, about 2 minutes per side. (Flip very carefully.)
8. 8Plate your quesadilla and cut it into triangles. Top with salsa and a tablespoon sour cream. Enjoy!

Nutrition per serving

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