Ingredients
Scale
- 1/2 cup egg whites (liquid or from approximately 4 eggs)
- 1/4 cup cottage cheese (blended until smooth)
- 1 tsp oat flour
- 1 large high-fiber tortilla
- 1/4 cup shredded cheese
Instructions
- Whisk together the egg whites, blended cottage cheese, and oat flour in a medium bowl until frothy.
- Heat a non-stick pan over medium heat and pour in the egg mixture. Cook until just set, avoiding overcooking.
- Place the cooked egg scramble on one half of the tortilla and sprinkle shredded cheese on top.
- Fold the tortilla in half and toast it in a dry pan over medium-high heat for about 2 minutes per side, until the cheese melts and the outside is crispy.
Notes
- Blend the cottage cheese smooth before mixing to avoid lumps in the egg mixture.
- Do not overcook the egg whites or they will become rubbery inside the quesadilla.
- Use any shredded cheese you prefer, such as cheddar, mozzarella, or pepper jack.
- A high-fiber tortilla keeps this meal filling and adds extra nutritional value.
- You can add fillings like spinach, diced peppers, or salsa before folding the tortilla.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 20mg