Quesadillas are a tasty, fuss-free dinner option. Add
scrambled eggs, and they make a protein-packed breakfast
that will keep you satisfied until lunch.



INGRIDIENTS



4 LARGE EGGS
1 TABLESPOON REDUCED-FAT MILK
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1 TABLESPOON UNSALTED BUTTER
2 (10-INCH) FLOUR TORTILLAS
½ CUP SHREDDED MONTEREY JACK CHEESE
NONSTICK COOKING SPRAY

HOW TO MAKE IT



1-In a medium bowl, whisk together the eggs, milk, and salt
and pepper to taste.

2-In a medium nonstick skillet, melt the butter over medium-
high heat. Add the eggs and cook, stirring frequently, for 2
to 3 minutes, until set. Transfer the eggs to a plate or bowl.

3-Sprinkle half the cheese over one tortilla in an even layer.
Top with the cooked eggs, then the remaining cheese.
Place the second tortilla on top.

4-Wipe out the skillet you used to cook the eggs, then spray
with cooking spray and heat over medium-high heat.

5-Cook the quesadilla in the skillet for 3 to 5 minutes, until
golden brown on the bottom. Carefully flip it over and cook
until the second side is golden brown and the cheese is
melted, about 3 minutes more.

6-Remove the quesadilla from the pan and let it stand for a
few minutes before slicing it into eight wedges.

7-Divide the quesadilla wedges between two plates and
serve.

OPTIONAL FINISHING TOUCH



 Top with sour cream, salsa, sliced
avocado, sliced scallions, or hot sauce, as preferred.

FLAVOR TIP



 For a spicy kick, use pepper Jack instead of
Monterey Jack cheese.