High-Protein Breakfast Quesadilla

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Ingredients

  • 1 center-cut, nitrate-free bacon strip

  • 1 large egg

  • 3 tablespoons canned black beans, rinsed and drained

  • 1/4 teaspoon ground cumin

  • 1 pinch salt

  • 1 pinch pepper

  • 1/2 jalapeno, seeds and stem discarded, thinly sliced

  • 1 (8-inch/20-cm) sprouted whole-grain tortilla

  • 3 tablespoons grated cheddar cheese

  • 1/4 cup (10g) baby arugula

Directions

Put the bacon in a large nonstick skillet and cook over medium heat until crisp, about 6 minutes. Blot bacon with a paper towel, chop and set aside.

Wipe out the pan and return it to medium heat. Add the egg, beans, cumin, salt, and pepper, and cook, scrambling the egg and stirring everything with a rubber spatula until the egg is just set for 2 minutes. Transfer to a plate.

Spritz the pan with cooking spray and place the tortilla in the pan. Sprinkle evenly with the cheese. Spread the bacon, egg mixture, and arugula evenly over the half of the tortilla closest to you. Cook until the cheese has melted, about 2 minutes. Add the jalapeno, if desired. Fold quesadilla in half and transfer it to a cutting board. Cut into 3 wedges and serve.

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Nancy Regan