Italian Breakfast Quesadilla
- Number of Servings: 3
Ingredients
0.25 cup Bell peppers (Green, Red, Yellow, Orange) 1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 2 tbsp chopped Onions, raw 0.35 cup, pieces or slices Mushrooms, fresh 1 serving Mild Italian Chicken Sausage - Never Any (Kirkwood - Aldi) 1 link - 85g 2 large Egg, fresh, whole, raw 3 serving La Tortilla Factory, Whole Wheat Low Carb Tortilla 1 serving Tomato, Plum Baby, 1 tomato (by ARUTHK01) 3 serving Cheese Mozarella (Sargento) - 1 slice (21g) (by KODAKINS) Garlic - 1 clove mincedFresh Lemon juiceParsleySalt, PepperFresh basil leaves chopped
Saute pepper, onion, & mushrooms in coconut oil (or olive oil) for 2-3 minutes, sprinkle salt & pepper. Cut up sausage into small pieces, add to pan with garlic, saute a couple more minutes. Scramble 2 egg, add 1-2 tsp water. Sprinkle parsley over sausage mixture & our scrambled eggs on top, cooking until soft scrambled. Put mixture into bowl with 1-2 tsp of lemon juice mixed in. Put 1 tortilla in same skillet, put 1/3 of cooked egg/sausage mixture on 1/2 of the tortilla, top with 1 slice mozerella cheese, tomato slices, and fresh basil. Flip over to form quesadilla, making sure both sides brown. Repeat for other 2 tortillas.
Serving Size: Makes 3 quesadillas
Number of Servings: 3
Recipe submitted by SparkPeople user TABBYTM.
Serving Size: Makes 3 quesadillas
Number of Servings: 3
Recipe submitted by SparkPeople user TABBYTM.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 17.4 g
- Cholesterol: 157.3 mg
- Sodium: 594.7 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 7.9 g
- Protein: 19.8 g
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