Easy Breakfast Quesadilla with Eggs, Ham, Cheese, Red Pepper & Spinach!

Ingredients

• 1/4 cup Red Bell Pepper (chopped)
• 1/2 cup Fresh Spinach (roughly chopped)
• 2 large Eggs (room temperature)
• 2 tablespoons Heavy Cream (adds richness to the omelet)
• 1 pinch Salt
• 1 pinch Black Pepper
• 1/4 cup Shredded Cheddar Cheese (or any meltable cheese)
• 1 slice Ham (thinly sliced)
• 1 piece Low Carb Tortilla (approx. 8‑inch diameter)
• 1 teaspoon Olive Oil (for sautéing)

Instructions

1. Chop vegetables

   Dice the red bell pepper and roughly chop the spinach.

   Time: PT2M

2. Beat eggs with cream and spices

   In a mixing bowl, whisk together the 2 large eggs, 2 Tbsp heavy cream, a pinch of salt and pepper until well combined.

   Time: PT1M

3. Preheat skillet

   Add 1 tsp olive oil to a non‑stick skillet over medium heat.

   Time: PT1M

   Temperature: Medium

4. Sauté red pepper and spinach

   Add the chopped red pepper and cook for 1 minute, then add the spinach and sauté until wilted, about 1 more minute.

   Time: PT2M

   Temperature: Medium

5. Cook omelet base

   Pour the egg mixture over the vegetables, spreading evenly. Let it set for about 2 minutes without stirring.

   Time: PT2M

   Temperature: Medium

6. Add cheese and ham

   Sprinkle shredded cheese over half of the omelet and place the slice of ham on top of the cheese.

   Time: PT30S

7. Assemble quesadilla

   Fold the omelet over the cheese and ham, then place the low‑carb tortilla on top of the folded omelet.

   Time: PT30S

8. Brown the quesadilla

   Flip the whole assembly and cook for another 2 minutes until the tortilla is golden brown and the cheese is fully melted.

   Time: PT2M

   Temperature: Medium

9. Serve

   Slide the quesadilla onto a plate, cut in half if desired, and enjoy immediately.

   Time: PT30S

Nutrition Facts

Calories

500

Protein

24 g

Carbohydrates

13 g

Fat

34 g

Fiber

2 g