SOUTHWEST BREAKFAST QUESADILLA
Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Coat a medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add egg to hot skillet; sprinkle with seasoning blend. Cook over medium heat, without stirring, until egg begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg so that the uncooked portion flows underneath. Continue cooking over medium heat for 30 to 60 seconds or until egg is cooked through but is still glossy and moist.
- Immediately spoon cooked egg onto one side of the tortilla. Top with cheese, beans and the 2 tablespoons pico de gallo. Fold tortilla over filling to cover; press gently.
- Wipe out the same skillet with a paper towel. Coat skillet with cooking spray. Preheat skillet over medium heat. Cook filled tortilla in hot skillet about 2 minutes or until tortilla is browned and filling is heated through, turning once. If desired, top with additional pico de gallo.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 24.8 g, Cholesterol 9 mg, Fat 5.3 g, Fiber 13.8 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 506.5 mg, Sugar 2.3 g
SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
Steps:
- In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
- In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
SOUTHWEST BREAKFAST FRITTATA QUESADILLA
What a yummy breakfast frittata! It's great if you're serving a crowd. Cheesy with traditional breakfast items we love like turkey bacon, bell peppers and cheese. This will quickly become a family favorite.
Provided by Janie Frey
Categories Other Main Dishes
Time 1h
Number Of Ingredients 14
Steps:
- 1. Saute on medium-high heat: Turkey bacon, bell pepper, onion, rosemary, garlic salt, pepper, and salt in olive oil for about 7-min; cover with a lid for 3-min.
- 2. Place into a bowl and stir in salsa.
- 3. Using the same pan, lower heat to medium heat, add butter, spread around pan, lay 1 tortilla in the bottom.
- 4. Add cheese top of tortilla.
- 5. Then add half of the meat mixture on top of cheese.
- 6. Add more cheese.
- 7. Then another tortilla. Repeat another layer of cheese, meat mixture, cheese, and last tortilla. (Cheese acts as adhesive to keep quesadilla together.)
- 8. Spread fresh tomatoes over top of quesadilla.
- 9. Whip eggs with 2-tablespoons water. Pour over the quesadilla and tomatoes; cover pan.
- 10. Turn the burner down to high-low heat; cook until egg is set.
- 11. Slice and serve with favorite fruit!
SOUTHWEST BREAKFAST QUESADILLAS
Scrambled eggs, cheese, jalepeno and cilantro, served quesadilla style in soft flour tortillas.
Provided by Danelle
Categories Breakfast
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in a large, non-stick skillet over medium heat. Add the onions and peppers and cook until vegetables are just soft, about 5 minutes.
- Add the eggs to the skillet, along with the salt and pepper, and cook, stirring frequently, until eggs are scrambled and just done. Stir in the green onions and cilantro. Remove pan from heat.
- Spoon the egg mixture onto half of each tortilla, then sprinkle with cheese. Fold tortillas in half.
- Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Add quesadilla to pan, 2-3 at a time, and cook until golden, 1-2 minutes per side. Alternately, quesadillas can be baked in the oven at 350 degrees for 10-15 minutes.
- Serve warm with salsa, sour cream and guacamole, if desired.
BREAKFAST FRITTATA
This is one of my favorite recipes for breakfast. It's easy and filling and tastes so good. I love the pepper jack cheese instead of cheddar for a change of pace, but if you don't like pepper jack, you can always use cheddar.
Provided by Redneck Epicurean
Categories Breakfast
Time 40m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Scramble the sausage, onions and peppers. Cook until the sausage is no longer pink and the vegetables are soft.
- Drain off all the grease and place in a 9x9 oven-safe casserole. Beat the eggs and pepper and stir in the cheese.
- Spread the meat mixture evenly and pour the egg mixture over the meat.
- Bake 25-30 minutes or until the eggs are mostly firm, but still soft in the center.
Nutrition Facts : Calories 312.2, Fat 22.3, SaturatedFat 10.1, Cholesterol 235, Sodium 235.1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 24.9
SOUTHWESTERN FRITTATA
This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side
Provided by TishT
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large (oven usable) skillet with no-stick spray.
- Add the butter and melt over medium heat.
- Add the onions and red peppers; cook, stirring, for 3 minutes.
- Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
- In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
- Add to the pan and swirl to evenly distribute the mixture.
- Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
- Cook until the eggs are set on the bottom but still moist on the top.
- Remove from the heat.
- Broil for 1 minute, or until the top is golden.
- Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
- Cut into wedges to serve.
Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3
SOUTHWESTERN FRITTATA
This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.
Provided by Simply Chris
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Lightly spray a 9x13-inch baking dish.
- Mix the onion, garlic and cheeses.
- Mix the chilies and chopped tomatoes.
- Cut or tear the tortillas into 1 inch strips.
- Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
- Top with 1/3 of the tortilla strips.
- Cover with 1/3 of the cheese mixture.
- Repeat layers until all ingredients are used.
- Beat eggs and milk together with the Cumin, Salt and Pepper.
- Pour the egg mixture over the the layers.
- Sprinkle with the paprika.
- Cover with foil and refrigerate overnight.
- Next morning, preheat oven to 350 degree.
- Remove foil and bake for 45 minutes.
SOUTHWESTERN FRITTATA
This tasty egg dish from Mary Relyea of Canastota, New York makes a great breakfast entree, but could easily be served for lunch or dinner, too! Fresh eggs are jazzed up with red tomatoes, onion and green bell pepper, then treated to a topping of savory mozzarella cheese.
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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