Cheesy Breakfast Quesadilla with Fresh Salsa

1. 1

   Lightly mist a small microwave-safe bowl with spray.

2. 2

   Add the egg whites and microwave for 30 seconds on low.

3. 3

   Continue microwaving them in 30-second intervals until they are just barely runny on top.

4. 4

   Then using a fork, stir them to break into large scrambled pieces.

5. 5

   By the time you scramble and stir them, the residual heat should have cooked away the runniness.

6. 6

   If they are still undercooked, cook them in 10-second intervals until just done.

7. 7

   Place a nonstick frying pan large enough for the tortilla to lie flat over medium-high heat.

8. 8

   Add the tortilla (no need to add any fat).

9. 9

   Sprinkle half the cheese over half of the tortilla.

10. 10

    Spoon the egg evenly over that, followed by the remaining cheese.

11. 11

    Fold the bare half over the filled half.

12. 12

    Cook until the cheese begins to melt and the tortilla is lightly browned in spots, about 2 minutes.

13. 13

    Carefully flip it and cook until the cheese is completely melted, 1 to 2 minutes.

14. 14

    Transfer the quesadilla to a serving plate and top with salsa.

15. 15

    Cut into 4 wedges and serve immediately.

16. 16

    Follow the directions above, but instead of microwaving the egg whites, simply scramble them in a nonstick skillet lightly misted with spray over medium heat.

17. 17

    Calories: 257

18. 18

    Protein: 27g

19. 19

    Carbohydrates: 28g

20. 20

    Fat: 6g

21. 21

    Saturated Fat: 2g

22. 22

    Cholesterol: 10mg

23. 23

    Fiber: 2g

24. 24

    Sodium: 518mg

* Per serving · 4 servings · Values may vary.