Omelet Quesadilla Recipe

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Omelet Quesadilla Recipe
Omelet Quesadilla Recipe photo by Taste of Home
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Omelet Quesadilla Recipe

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5 1 1
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"I came up with these crispy quesadillas because my family found breakfast burritos too messy," says Terri Capps of Witchita, Kansas. "They're fast to fix, fun to eat, filling and healthy...and you can add or subtract ingredients to fit individual tastes."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 1/2 cup egg substitute
  • 2 tablespoons chopped fresh tomato
  • 2 flour tortillas (10 inches)
  • 4 thin slices lean ham (1/2 ounce each)
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons salsa

Directions

In a small nonstick skillet coated with cooking spray, cook mushrooms and onion over medium heat until tender. Add egg substitute and tomato; cook and stir until set.
Place one tortilla in a large nonstick skillet; top with ham, egg mixture, cheeses and remaining tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese is melted. Cut into four wedges. Serve with salsa. Yield: 2 servings.
Originally published as Omelet Quesadilla in Taste of Home October/November 2003, p23

Nutritional Facts

2 wedges: 375 calories, 11g fat (5g saturated fat), 29mg cholesterol, 1137mg sodium, 36g carbohydrate (4g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat.

  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 1/2 cup egg substitute
  • 2 tablespoons chopped fresh tomato
  • 2 flour tortillas (10 inches)
  • 4 thin slices lean ham (1/2 ounce each)
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons salsa
  1. In a small nonstick skillet coated with cooking spray, cook mushrooms and onion over medium heat until tender. Add egg substitute and tomato; cook and stir until set.
  2. Place one tortilla in a large nonstick skillet; top with ham, egg mixture, cheeses and remaining tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese is melted. Cut into four wedges. Serve with salsa. Yield: 2 servings.
Originally published as Omelet Quesadilla in Taste of Home October/November 2003, p23

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dmsaari User ID: 1718185 141913
Reviewed Mar. 9, 2010

"Thank you for making a healthy recipe for two. It is wonderful, add some green chilis to pep it up a bit."

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