Egg & Cheddar Quesadillas

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  • Ingredients
    1 tbsp. unsalted butter
    12 EGGS, beaten
    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


    Calories: 329

    Total Fat: 17 g
    Saturated fat: 7 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 298 mg
    Sodium: 711 mg
    Carbohydrates: 26 g
    Dietary Fiber: 3 g
    Protein: 18 g
    Vitamin A: 684.3 IU
    Vitamin D: 66 IU
    Folate: 39.1 mcg
    Calcium: 214.5 mg
    Iron: 3 mg
    Choline: 194.7 mg


  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 4 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, 1 to 2 minutes per side. CUT into quarters to serve.

Insider Info

Serve these simple, kid-friendly quesadillas for a tasty and protein-packed breakfast, lunch or dinner.

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