Quesadilla (Egg)

Quesadilla (Egg)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 170.9
  • Total Fat: 4.1 g
  • Cholesterol: 4.6 mg
  • Sodium: 1,099.5 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 13.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Quesadilla (Egg) calories by ingredient
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Lunch, Breakfast, Snack, low fat! Lunch, Breakfast, Snack, low fat!
Number of Servings: 1


    1/8tsp lemon peel
    1tbsp Sour Cream, Fat Free
    dash Salt

    2tsp Capers

    2large egg whites
    1 whole wheat tortilla
    2 tsp Parmesan Cheese, grated
    1/4 tsp Chives (or marjoram)
    14g Mozzarella Cheese, Fat Free


if you're in a rush I just mixed the capers, sourcream, lemon peel all together and then spread it in the quesadilla itself.


Whisk the lemon zest, yogurt, and a pinch of salt together in a small bowl. Set aside.

Pan fry capers over med-high heat spray with oil until browned and crinkly. Remove from pan and set aside. The should get a bit crunchy as they cool.

Beat the egg and a pinch of salt in a small bowl. Beat the egg really well, so it's uniform in color

In your smallest skillet, over medium heat, add a tiny splash of oil. Let it heat, then add the egg to the pan let it set for just 10-15 seconds. Place the corn tortilla on top of the egg, the top of the egg should still be a bit runny, so it should attach itself to the tortilla as it sets. When you feel like the egg has set enough not to run, flip everything. Sprinkle with Parmesan, and some of the fresh herbs if you like. Cook until the cheese is melted and the tortilla is nicely browned.

Fold the tortilla in half, top with the yogurt, the capers and more herbs.

Serving Size: 1 quesadilla

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Member Ratings For This Recipe

  • Good flavor! - 10/1/18

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