Avocado & Egg Quesadilla

• Meat

  • 3 strips Nitrate-free turkey bacon

• Produce

  • 1/2 cup Avocado
  • 1 cup Spinach

• Refrigerated

  • 1 Egg
  • 4 Egg whites

• Baking & Spices

  • 1/4 Teaspon kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 (6-inch whole grain tortillas, whole grain

• Dairy

  • 1 cup Monterrey jack cheese, low fat

Found on skinnyms.com

Description

Ingredients

• 3 strips nitrate free turkey bacon, diced
• 1 cup spinach
• 1/4 teaspon Kosher salt
• 4 egg whites, lightly beaten
• 1 egg, lightly beaten
• 4 (6-inch) whole grain tortillas
• 1/2 cup avocado, smashed
• 1 cup low fat shredded Monterrey jack cheese
• 1 tablespoon extra virgin olive oil

Directions

• Preheat oven to low broil, or 500 degrees. Lightly spray a cookie sheet with nonstick spray.
• In medium skillet on medium heat cook bacon. When bacon just begins to turn crispy, add spinach and salt. Cook until spinach is wilted, then add eggs and scramble until cooked through.
• Lay two of the tortillas on the prepared cookie sheet. Spread half of the avocado on each tortilla. Top with scrambled egg mix and Monterrey jack cheese. Place a second tortilla on top and brush the exposed side with olive oil, saving some oil for the second side.
• Bake for 2 to 3 minutes, or until the tortilla begins to brown. Remove from oven and flip quesadilla, brush the new exposed side with remaining olive oil. Bake for an additional 2 to 3 minutes, until second side is lightly brown. Remove from oven and rest for a minute before slicing. If desired, serve with your favorite salsa!