Mediterranean Breakfast Quesadilla

"Ready, Set, Cook! Special Edition Contest Entry: I like this because its easy, fast, healthy and delicious! I always make a traditional breakfast quesadilla and this is a new twist on an old favorite. I use the sundried tomatoes found in the jar of oil, drain, rinse and pat dry. This takes away a lot of the calories while keeping the flavor. You can also add a dollop of tsasiki or plan non-fat greek yogurt. You may have extra filling leftover, in which case save it for tomorrow's breakfast!"
 
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Ready In:
40mins
Ingredients:
10
Yields:
8 quesadilla pieces
Serves:
4
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ingredients

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directions

  • Heat olive oil.
  • Saute red peppers and sundried tomatoes for about 5 minute.
  • Add spinach and continue to saute for another 5 mins or until spinach cooked through.
  • Meanwhile prepare simply potatoes hashbrown, per package directions.
  • Beat eggs in a medium bowl until fluffy.
  • Scramble eggs.
  • Add hashbrowns and vegetable mixture to the eggs and stir until warmed through.
  • Add salt and pepper to taste.
  • Place one tortilla on a non-stick skillet.
  • Spread egg mixture over tortilla, spread evenly.
  • Sprinkle 1/2 of feta cheese over egg mixture.
  • Place other tortilla on top and place another skillet (bottom side down) on the tortilla, press so quesadilla becomes flat, keep pressing while it is cooking.
  • Cook over medium for approx 5 minutes or until cheese melted through.
  • Cut into quarters and start recipe over again with remaining 2 tortillas and egg mixture,.

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