Egg & Cheddar Quesadillas

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  • Ingredients
    12 large EGGS, beaten
    1 Tbsp. unsalted butter
    1 cup salsa
    8 spinach OR flour tortillas (8-inch)
    1 cup shredded sharp cheddar cheese (4 oz.)

    Yields: 8 servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 334

    Total fat: 17 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

    Cholesterol: 295 mg
    Sodium: 864 mg
    Carbohydrates: 28 g
    Fiber: 2 g
    Sugar: 3 g
    Protein: 17 g
    Vitamin A: 140 mcg
    Vitamin D: 2 mcg
    Folate: 37 mcg
    Choline: 225 mg
    Calcium: 152 mg
    Iron: 1 mg
    Potassium: 192 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A.


  1. HEAT butter in large nonstick skillet over medium heat until hot. POUR in eggs. As eggs begin to set, gently PULL the eggs across the pan with an inverted turner, forming large soft curds.

  2. ADD salsa. CONTINUE cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.

  3. SPOON eggs onto four tortillas, dividing evenly. SPRINKLE evenly with cheese; COVER with remaining tortillas.

  4. CLEAN skillet. COAT with cooking spray; HEAT over medium-low heat until hot. TOAST quesadillas, one at a time, just until cheese is melted, one to two minutes per side. CUT into quarters to serve.

Insider Info

  • Lighter Option: Recipe can be made with reduced-fat cheese, if desired.