Cheesy Scrambled Egg "Quesadillas"
Hands-on Time: 20 minutes
Total Time: 20 minutes
Makes: 4 (½ quesadilla) servings
3 large egg whites, or 1/2 cup liquid egg whites
1/2 cup nonfat plain Greek yogurt
1/2 cup oat bran
1/2 teaspoon salt
4 tablespoons water
Olive oil spray
4 large eggs
2 wedges (3/4 ounce each) light spreadable cheese
1. In a large bowl, whisk together the egg whites, yogurt, oat bran, salt, and 2 tablespoons of the water until well combined.
2. Coat a large nonstick skillet with cooking spray. Spoon 1/3 cup of the mixture into the pan and, with a silicone spatula, spread it out to a 5-inch wrap. Cook for 15 seconds or until golden brown on the underside and bubbles appear on the top. Flip the wrap over and cook for 15 seconds or until the underside is done. Repeat with the remaining batter to make 4 wraps.
3. Off the heat, coat the same skillet with cooking spray. In a small bowl, whisk together the whole eggs and the remaining 2 tablespoons water. Heat the pan over low heat, add the eggs and cheese, and cook, stirring constantly, for 4 minutes or until the eggs are just set.
4. Divide the eggs between 2 of the wraps, top with the remaining wraps, cut in half, and serve.
Per serving: 153 calories • 15g protein • 7.5g fat (2.5g saturated) • 2g fiber • 10g carbohydrate • 544mg sodium • 36mg magnesium
If you have gluten issues: Choose gluten-free brands of Greek yogurt, oat bran, and light spreadable cheese.
