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Breakfast Veggie Pocket

by Tara Botwinick featured in 3 Eggcellent Ways To Start Your Day

Under 30 min

Under 30 min

Ingredients

for 1 serving

  • 2 teaspoons
    olive oil
  • ½ red bell pepper, sliced
  • ¼ cup
    canned black bean, drained and rinsed (40 g)
  • ¼ cup
    frozen corn, thawed (45 g)
  • ½ small yellow onion, thinly sliced
  • 2 eggs
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    ground black pepper
  • ¼ cup
    shredded cheddar cheese (25 g)
  • 1 whole wheat tortillas, medium
    Calories 520
    Fat 32g
    Carbs 29g
    Fiber 6g
    Sugar 10g
    Protein 28g

Estimated values based on one serving size.

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Preparation

  1. Heat olive oil in a nonstick skillet over medium heat.
  2. Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
  3. Remove the vegetables from the pan and set aside.
  4. Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
  5. Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
  6. Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
  7. Enjoy!
 

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