Veggie Egg White Omelette & Cheese Quesadilla
Fluffy egg white omelette loaded with sautéed vegetables, served alongside a crispy cheese quesadilla. Both cook in one skillet for a fast, protein-packed breakfast that's ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 6 large egg whites
- ½ medium bell pepper, diced
- ½ medium zucchini, diced
- ¼ medium red onion, diced
- ¾ cup cheddar cheese, shredded
- 2 8-inch flour tortillas
- 1 tbsp butter
Instructions
- 1
Heat 0.5 tbsp butter in a 10-inch skillet over medium. Add diced pepper, zucchini, and onion; sauté 4 minutes until softened.
- 2
Pour egg whites over vegetables. Let sit 30 seconds, then gently push cooked edges toward center, tilting pan so uncooked egg flows to edges.
- 3
When top still jiggles slightly but edges are set, sprinkle 0.5 cup cheese over half. Fold in half; slide onto a plate.
- 4
Wipe skillet clean. Add remaining 0.5 tbsp butter over medium. Place one tortilla in pan; sprinkle 0.25 cup cheese on half side.
- 5
Cook 1 minute until tortilla edges brown slightly, then fold in half. Cook 1 more minute per side until golden and cheese melts.
- 6
Repeat with second tortilla and remaining cheese. Serve omelette and both quesadillas together.
Tools you’ll need
- 10-inch non-stick skillet
- spatula
- cutting board
- knife
- box grater
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