Breakfast Quesadilla

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quesadilla pritikin recipe

Breakfast Quesadilla

Course: Appetizer, Breakfast, Lunch, Vegetarian
Cuisine: American, Mexican, Vegetarian
Yield: 2 people


  • 1 thin bread whole wheat
  • 3 tablespoons shredded mozzarella (fat free)
  • 1 cup vegetables (assorted) diced
  • 1/2 cup egg whites
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon cilantro (optional) chopped
  • 2 tablespoons sour cream, fat free
  • 1/4 cup pico de gallo or no salt added Enrico's salsa


  • In a skillet sauté vegetable until begin to brown; add egg whites and scramble season with black pepper.
  • On a warm griddle or flat top grill place thin bread and warm on one side.
  • Turn bread on the other side and spread cheese all over the bread.
  • Spread cooked vegetables egg mixture on half of the bread only.
  • When cheese begins to melt, fold in half to cover the vegetable scramble. Use a lifter to press firmly. Flip on the other side for 2 minutes and press.
  • Cut into four pieces and serve two pieces per person with fat free sour cream and Pico de Gallo.
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