Pork & Egg Breakfast Quesadilla

Makes 2 servings (2 pieces per serving)


1 teaspoon – Italian seasoning
1/2 teaspoon – garlic powder
1/4 teaspoon – red pepper flakes
2 – 8” whole wheat tortillas
Nonstick cooking spray
1 ounce – fresh lean ground pork
2 – large eggs
1/4 cup – lowfat cheddar cheese, grated
2 tablespoons – milk
1 teaspoon – fresh chives, chopped
1/4 cup – mushrooms, sliced
1/4 cup – yellow onion, diced
1/4 cup – red bell pepper, diced
Pair each serving with:
8-ounce glass of milk


Lightly coat a skillet with nonstick cooking spray and heat to medium heat. In the skillet, sprinkle Italian seasoning, garlic powder and red pepper flakes over the lean ground pork and cook until browned.

Remove pork when browned.

In a medium bowl mix together cooked pork, eggs, cheese, 2 tablespoons milk, chives, mushrooms, onion and pepper. In the heated skillet, scramble the egg mixture.

Coat a second skillet with a small amount of nonstick cooking spray. In the second skillet, heat one tortilla on medium heat until slightly golden. Add the cooked scrambled eggs on top, and let the tortilla continue to brown. Top with the second tortilla and flip to brown the other side. Cut into fourths and serve with remaining 8-ounce glass of milk.

Recipe and photo by Chrissy Taylor of The Taylor House


340 calories; 11 g fat; 4.5 g saturated fat; 200 mg cholesterol; 26 g protein; 35 g carbohydrates; 5 g fiber; 520 mg sodium; 504 mg calcium. Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.