28g carbs, 38g protein
Cheesy, spinach-y, and oh-so-satisfying. Who says you can't have quesadillas for breakfast?
1 whole wheat or low-carb tortilla
2 eggs
¼ cup Greek yogurt
1 cup of spinach
½ cup grated mozzarella
¼ onion
1 tsp pesto
Begin by sautéing the onion and spinach until wilted. In a separate bowl, whisk together the eggs and Greek yogurt, then stir in the grated mozzarella. Add the egg mixture to the pan with the sautéed vegetables and cook until the eggs are scrambled and the cheese is melted. Spread pesto on one side of the tortilla, then spoon the egg mixture onto one half. Fold the tortilla in half over the filling. Cook the quesadilla in a pan over medium heat until golden brown on both sides.