Breakfast Quesadilla

Ingredients:

• 1 Brown rice tortilla
• 2 eggs
• 3 Bacon slices (turkey or pork – pick your fancy)
• 1 slice pepper jack cheese
• ¼ cup purple onion chopped
• ¼ cup green bell pepper, thinly sliced
• ¼ cup zucchini, thinly sliced
• 4 asparagus spears, sliced into small pieces
• ¼ cup fresh spinach
• 4 grape tomatoes, chopped
• ¼ of a medium avocado, sliced
• Salsa (I used salsa verde)

Instructions:

1. Prepare the bacon as the package indicates, I cook it on the stovetop.  Then set aside.  If you’d like to make things easier on yourself, you can use pre-cooked bacon.
2. Prepare your sauté pan with non-stick spray and sauté the purple onion, bell pepper, zucchini, asparagus, spinach, and tomatoes with a dash of oil or butter (pick your preference).  Season vegetables with salt, pepper, and garlic powder.  Once the vegetables have softened and the onion has caramelized, set aside.
3. Scramble the eggs, season lightly with salt and pepper.  To cut calories, you may use egg whites instead of whole eggs.
4. Fold the tortilla in half.  Place cheese along one side, then add the vegetables, eggs, then layer the bacon, then avocado, and a sprinkle more of cheese.  Place the entire tortilla in a pan that has been prepared with non-stick spray.  Cook evenly on both side.
5. Top quesadilla with salsa or use salsa on the side for dipping.  

Enjoy,

Q