Low Sodium Savory Breakfast Quesadilla
Start your day with a delicious twist on a classic favorite—this Low Sodium Savory Breakfast Quesadilla is an energizing and heart-healthy way to fuel up. Packed with fresh spinach, diced red bell pepper, and red onion, this recipe bursts with vibrant flavors, while low sodium cheddar cheese ensures it remains a guilt-free indulgence. Scrambled eggs seasoned with garlic powder and black pepper provide a hearty protein base, wrapped in wholesome whole wheat tortillas for added fiber. Quick and easy to prepare in just 20 minutes, these quesadillas are golden-crispy and stuffed with melty goodness, perfect for busy mornings. Served with creamy avocado slices, this breakfast recipe is sure to satisfy while keeping sodium levels in check. Ideal for two servings, it’s a flavorful and nutritious start to your day!
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Recipe Information
Ingredients
- 2 pieces Whole wheat tortilla
- 3 large Eggs
- 1 cup Fresh spinach
- 0.5 cup Red bell pepper, diced
- 0.25 cup Red onion, diced
- 0.5 cup Low sodium cheddar cheese, shredded
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 medium Avocado, sliced
Instructions
In a medium bowl, beat the eggs together with black pepper and garlic powder until well combined.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the diced red onion and red bell pepper to the skillet and sauté for about 3 minutes or until they begin to soften.
Stir in the fresh spinach and continue to sauté until the spinach is wilted, about 1-2 more minutes.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Stir the eggs gently, scrambling them until they are just set.
Mix the scrambled eggs with the vegetables in the skillet, ensuring everything is well combined.
Remove the mixture from the skillet and set aside.
In the same skillet, place one tortilla and sprinkle half of the shredded low sodium cheddar cheese on one half of the tortilla.
Spoon the egg and vegetable mixture over the cheese and then sprinkle the remaining cheese on top.
Fold the tortilla in half to cover the filling and cook for about 2-3 minutes per side until the tortilla is golden brown, and the cheese is melted.
Repeat the process with the second tortilla.
Remove from heat, slice each quesadilla into wedges, and serve with sliced avocado.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 8.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 794 mg | 61% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
