Not the best photography but trust me when I tell you this is one amazing #breakfast. I’ve had a lot of people ask me for the recipe for my breakfast quesadillas. The good thing about these are that you can mix them up a million different ways. This southwestern style one in particular is a little heavier than my usual breakfast due to the steak, so I just lightened up my other meals. Basically I always make sure I hit my 3 essentials- CARBS (super important in the AM, but try to eliminate them as the day goes on) the whole wheat wrap, PROTEIN: 1/3C egg whites, 1 whole egg and some type of meat (today I used leftover sirloin steak but you can do sausage, bacon, turkey bacon, ham, whatever) and HEALTHY FATS: avocado today, u could do a drizzle of olive oil, butter, etc.

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Preparation:

Heat a skillet big enough to hold a whole wheat tortilla lying flat over medium heat. Spray with nonstick. When heated, put your tortilla in, browning both sides but not to the point it’s stiff. Remove and set aside on a plate. Next I added a handful of spinach, because it’s always good to get your leafy green veggies in where you can. Sauté the spinach for a minute, while u whisk together 1/3C egg whites, 1 whole egg, salt and pepper to taste and 1-2 Tbsp of salsa. Add that to pan with spinach. DO NOT SCRAMBLE. You want the eggs to cook in a solid circle, being careful not to burn. Carefully flip and cook briefly to finish the eggs then remove them and lay them atop the tortilla. (The round eggs should be basically the same size as your wrap) Sprinkle a small amount of shredded cheddar cheese. Dice up leftover steak (1-2oz) or whatever meat you’re using and cook in the skillet until it’s heated or cooked through. Place it atop eggs. I thinly sliced tomatoes and avocado, sprinkled with a bit more salt and pepper. Then fold over in half. Place the whole folded quesadilla in the skillet finishing browning the wrap on both sides and melting together all the goodness inside. Enjoy!