30 May 2019
❇️The best breakfast, any day of the week. Soft scrambled eggs, crispy bacon, cheese, and spinach, stuffed into wraps and cooked until golden, crisp, and oh so perfect. 😍 Top these quesadillas with a spicy avocado salsa and you’ll have yourself a complete breakfast. Bonus? These quesadillas are perfect for storing in the freezer to have on hand for busy mornings.
📲 Scan each ingredient individually for macros - the wrap and brand of ingredients you use will vary total intakes.
(recipe serves 4)
➕ 6 large eggs
➕ Pinch of salt
➕ 4 large whole wheat wraps
➕ 1/2 cup shredded sharp cheddar cheese
➕ 200g cooked shortcut bacon (or 4 slices)
➕ 1-2 cups baby spinach or arugula
➕ 2 tbsp fresh chopped chives
➕ extra virgin olive oil, for cooking
➕ 1/4 cup fresh cilantro
➕ 1 tbsp fresh chopped chives or green onions
➕ 1 jalapeño, seeded and chopped
➕ juice from 1 lime
➕ 1 avocado, diced
➕ pinch of salt
1️⃣. Whisk together the eggs and a pinch of salt in a medium bowl.
2️⃣. Add a dash of oil in a large pan over medium heat. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a rubber spatula gently push/move the eggs around the pan until fluffy and barely set, about 2 minutes. Immediately remove from the pan.
3️⃣. Lay the wraps flat on a clean counter. On the top of 2 wraps, evenly layer the cheeses, eggs and bacon. Add a handful of greens (spinach, arugula, etc) on top. Then lay the remaining 2 wraps on top.
4️⃣. Heat olive oil in a large pan over medium heat. When the oil shimmers, place the quesadillas, one at a time, in the pan and cook until golden on each side, about 4-5 minutes per side. Once done slice in half. Serve topped with avocado salsa.
5️⃣. To make the salsa, combine all ingredients in a bowl.