High Protein Breakfast Quesadilla

Packed with protein, flavor and veggies!! The PERFECT start to your day and easy to make!

RECIPE:

1 large egg

2 large egg whites

Kosher salt and freshly ground black pepper

2 teaspoons unsalted butter

2 ounces sliced Canadian bacon, chopped

1 baby bell pepper, thinly sliced crosswise

1 cup loosely packed baby spinach

One 8-inch flour tortilla (soft taco size), preferably a higher protein type

1/4 cup shredded light cheese

Beat the egg and egg whites in a small bowl with a pinch of salt and a few grinds of black pepper. Set aside.
Heat a medium (8-inch) nonstick skillet over medium heat. Add 1 teaspoon of the butter and swirl to melt. Add the Canadian bacon and cook, stirring, until it begins to brown, about 1 minute. Scatter in the baby bell pepper and spinach and season lightly with salt and pepper. Cook until the spinach begins to wilt, about 1 minute. Pour in the egg mixture and swirl to coat the bottom of the skillet. Place the tortilla on top, covering all the egg, and press lightly to adhere. Cook until the egg is set (you can peek under the tortilla to make sure), about 2 minutes.
Invert the tortilla, egg-side up, onto a plate. Add the remaining 1 teaspoon butter to the skillet. Once it melts, slide the tortilla, egg-side up, back into the skillet and increase heat to medium-high. Sprinkle with the cheese. Fold over with a spatula to form a semicircle. Cook until crisp and golden on both sides, 30 seconds to 1 minute per side. Slide onto a plate. Enjoy with hot sauce or salsa if using.