Bacon & Egg Breakfast Quesadilla
- Olive oil spray
- 3 large egg whites
- 1 (about 8-inch diameter) reduced-fat, wholewheat flour tortilla
- ¾ ounce (about ⅓ cup) finely shredded light Swiss cheese
- 1 tablespoon 50% less fat real bacon pieces
- 1 teaspoon finely chopped cilantro leaves, or more to taste (optional)
Instructions:
Instead of slaving over a stove in the morning, buy packaged 50% reduced-fat bacon pieces.
- Lightly mist a small, microwave-safe bowl with spray.
- Add the egg whites and microwave for 30 seconds on low. Continue microwaving them in 30-second intervals until they are just a bit runny on top. Then using a fork, stir them to break into large “scrambled” pieces. By the time you “scramble” and stir them, the residual heat should have cooked away the runniness. If they are still undercooked, cook them in 10-second intervals until just done.
- Place a nonstick frying pan large enough for the tortilla to lie flat over medium-high heat. Add the tortilla (no need to add any fat). Sprinkle half the cheese over half the tortilla, followed by half the bacon. Spoon the egg evenly over the cheese and bacon, followed by the remaining cheese, bacon, and cilantro, if desired. Fold the bare half over the filled half. Cook for about 2 minutes, or until the cheese is beginning to melt and the tortilla is lightly browned in spots. Carefully flip the filled tortilla over and cook until the cheese is completely melted, 1 to 2 minutes. Transfer the quesadilla to a serving plate and cut it into 4 wedges.
- Serve immediately.