Breakfast Quesadilla

Here's an easy breakfast recipe that you can put together almost as quickly as scrambling a couple of eggs. In fact, two scrambled eggs make up the filling of this breakfast quesadilla. With a soft tortilla shell and a sprinkling of a Mexican-blend cheese, the quesadilla comes together in minutes. Add some low-fat sour cream and your favorite salsa on the side, and your breakfast (or lunch, or dinner!) is off to a very flavorful start!

BREAKFAST QUESADILLA

2 eggs, beaten
1 large tortilla shell (I used whole wheat)
1/4 - 1/2 cup shredded cheese (I used Mexican-blend)
Sour cream, light or regular
Your favorite Salsa (I love Paul Newman's with pineapple or peach)

Spray a large griddle or frying pan with a little bit of vegetable oil. Into hot pan, pour eggs and allow to cook through before gently scrambling. While the eggs are cooking, before scrambling, sprinkle half the cheese over the eggs and then scramble a little with a heat-proof spatula or wooden spoon, and fold egg over itself into a rectangle. Remove from pan and place soft tortilla in the same pan. Place cooked scrambled egg on half the tortilla. Sprinkle the remaining cheese over the other half. When the cheese begins to melt, fold the cheese half over the egg half. Cook on both sides until tortilla is crispy on both sides (just takes a minute). Remove from heat on to cutting board and cut into 3 even triangles. Serve with sour cream and salsa.

Now go and have a terrific day!