Egg and Cheese Quesadilla

Instructions

1. 1

   Crack the 4 large eggs into a bowl, add salt and pepper to taste, and whisk them until well combined.

2. 2

   Dice the medium tomato, small onion, and jalapeño pepper into small pieces.

3. 3

   Heat 1 tablespoon of butter in a non-stick skillet over medium heat.

4. 4

   Add the diced onion and jalapeño to the skillet and sauté until the onion becomes translucent.

5. 5

   Add the diced tomato to the skillet and cook for another 2 minutes.

6. 6

   Pour the whisked eggs into the skillet and scramble them with the vegetables until fully cooked.

7. 7

   Remove the scrambled eggs and vegetables from the skillet and set aside.

8. 8

   Wipe the skillet clean and melt the remaining 1 tablespoon of butter over medium heat.

9. 9

   Place one whole wheat tortilla in the skillet, sprinkle 75 grams of mozzarella cheese evenly over the tortilla.

10. 10

    Spread half of the scrambled egg mixture over the cheese.

11. 11

    Top with another tortilla and press down gently.

12. 12

    Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.

13. 13

    Repeat the process with the remaining tortillas and egg mixture.

14. 14

    Cut each quesadilla into wedges and serve warm.