Make-ahead Red, White, and Green Breakfast Quesadillas

Ingredients

• 1 red bell pepper (finely diced)
• ½ onion (finely diced)
• 2 tsp oil - 6 eggs
• ¼ cup milk
• Salt and pepper to taste
• 4 cups spinach leaves (chop if desired)
• ½ cup feta cheese
• 1 cup mozzarella cheese
• 8 whole wheat tortillas

Directions

1. Sautee red bell pepper and onions in 2 tsp oil until soft.
2. Whisk eggs, milk, salt and pepper together and add to softened pepper and onion in the skillet.
3. Scramble eggs until almost cooked through. Then add spinach and feta. Cook until eggs are done and spinach is wilting. Remove from heat.
4. Take tortilla and add small helping of egg mixture to half. Top with small helping of mozzarella cheese. Then fold tortilla in half to form quesadilla. Do this for all 8 tortillas.
5. Toast both sides of the quesadilla in a heated skillet until egg mixture is warm and mozzarella cheese is melted, or until golden brown on both sides.
6. Serve immediately or freeze. To freeze: wrap cooled quesadilla in plastic wrap and store in freezer-safe bag or container. Eat within 1 month for best quality. To reheat from freezer: reheat quesadilla in microwave for 30-60 seconds. For added crisp, toast in heated skillet after warming.

Serves: 8, 1 quesadilla= 1 serving

Nutrition Facts: 277 calories, 13 g total fat, 5 g saturated fat, 156 mg cholesterol, 457 mg sodium, 183 mg potassium, 26 g total carbohydrate, 4 g dietary fiber, 15 g protein