Name: Dairy-free breakfast quesadillas
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 large eggs, whisked; 16 large egg whites, whisked; 5 corn tortillas; 3/4 cup nutritional yeast; 3.5 oz canned mild green chiles, drained; 3/4 medium red onion, finely diced; 3/4 cup fresh cilantro, chopped; 1 tbsp extra virgin olive oil; 1/2 avocado, sliced; 3/4 cup fresh salsa; 1/2 tsp salt; 1/4 tsp black pepper

Instructions

Prep 25 min · Cook 0 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in the green chiles and cook for 1 minute more.
Whisk the whole eggs, egg whites, nutritional yeast, salt, and pepper in a large bowl. Reduce the skillet heat to medium-low and pour in the egg mixture. Cook, folding the eggs often with a spatula, for 5 to 6 minutes until set and no liquid remains. Transfer the eggs to a bowl and wipe out the skillet. Done when set with no liquid remaining, 160°F.
Lay the corn tortillas on a work surface. Place a portion of the scrambled egg mixture and chopped cilantro on one half of each tortilla. Fold the tortillas in half to enclose the filling.
Heat the remaining olive oil in the skillet over medium heat. Place the quesadillas in the pan, cooking in batches if necessary to avoid crowding. Cook for 3 minutes, flip carefully, and cook for 2 minutes more until the tortillas are golden brown and crisp.
Cut each quesadilla into wedges. Serve on plates with the sliced avocado and fresh salsa on the side.

Nutrition

Ingredients

Instructions

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