Southwest Breakfast Frittata Quesadilla Recipes

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SOUTHWEST BREAKFAST QUESADILLA



Southwest Breakfast Quesadilla image

Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.

Provided by EatingWell Test Kitchen

Categories     Diabetic High-Protein Breakfast Recipes

Time 10m

Number Of Ingredients 7

Nonstick cooking spray
¼ cup refrigerated or frozen egg product, thawed
1/8 to 1/4 teaspoon salt-free southwest chipotle seasoning blend
1 whole-wheat flour tortilla
2 tablespoons shredded part-skim mozzarella cheese
2 tablespoons canned no-salt-added black beans, rinsed and drained
2 tablespoons refrigerated fresh pico de gallo or chopped tomato plus more for garnish

Steps:

  • Coat a medium nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Add egg to hot skillet; sprinkle with seasoning blend. Cook over medium heat, without stirring, until egg begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg so that the uncooked portion flows underneath. Continue cooking over medium heat for 30 to 60 seconds or until egg is cooked through but is still glossy and moist.
  • Immediately spoon cooked egg onto one side of the tortilla. Top with cheese, beans and the 2 tablespoons pico de gallo. Fold tortilla over filling to cover; press gently.
  • Wipe out the same skillet with a paper towel. Coat skillet with cooking spray. Preheat skillet over medium heat. Cook filled tortilla in hot skillet about 2 minutes or until tortilla is browned and filling is heated through, turning once. If desired, top with additional pico de gallo.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 24.8 g, Cholesterol 9 mg, Fat 5.3 g, Fiber 13.8 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 506.5 mg, Sugar 2.3 g

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side

Provided by TishT

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons butter
2/3 cup red onion, chopped
2/3 cup sweet red pepper, chopped
1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn
1 jalapeno pepper, seeded and finely chopped
4 eggs
6 egg whites
1/3 cup finely chopped fresh cilantro
1/2 teaspoon salt (optional)
1 pinch ground black pepper

Steps:

  • Coat a large (oven usable) skillet with no-stick spray.
  • Add the butter and melt over medium heat.
  • Add the onions and red peppers; cook, stirring, for 3 minutes.
  • Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
  • In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
  • Add to the pan and swirl to evenly distribute the mixture.
  • Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
  • Cook until the eggs are set on the bottom but still moist on the top.
  • Remove from the heat.
  • Broil for 1 minute, or until the top is golden.
  • Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
  • Cut into wedges to serve.

Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.

Provided by Simply Chris

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 whole wheat tortillas
7 ounces diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 cup onion, chopped
3 garlic cloves, minced
4 medium tomatoes, diced
10 eggs, beaten
3/4 cup milk
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
paprika (optional)
cooking spray

Steps:

  • Lightly spray a 9x13-inch baking dish.
  • Mix the onion, garlic and cheeses.
  • Mix the chilies and chopped tomatoes.
  • Cut or tear the tortillas into 1 inch strips.
  • Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
  • Top with 1/3 of the tortilla strips.
  • Cover with 1/3 of the cheese mixture.
  • Repeat layers until all ingredients are used.
  • Beat eggs and milk together with the Cumin, Salt and Pepper.
  • Pour the egg mixture over the the layers.
  • Sprinkle with the paprika.
  • Cover with foil and refrigerate overnight.
  • Next morning, preheat oven to 350 degree.
  • Remove foil and bake for 45 minutes.

SOUTHWEST FRITTATA



Southwest Frittata image

Typically a frittata not a formal dish and thrown together with leftovers. Frittatas have become very popular in recent years with cooks coming up with creative combinations. This Southwest frittata is a great example of this. A hash of spicy sausage, peppers, onions, and potatoes elevates this to a more formal dish. Pepper jack...

Provided by julie merriman

Categories     Eggs

Number Of Ingredients 12

1 lb spicy breakfast sausage
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
1 jalapeno, finely minced
4 clove garlic, grated
2 c yukon gold potatoes, diced
8 large eggs
1/4 c milk
2 tsp fresh dill, minced
1 1/2 c pepper jack cheese, shredded
1/2 c sour cream
1 c fresh pico de guillo

Steps:

  • 1. Preheat oven to 350. In a 12-inch cast iron pan or large ovenproof sauté pan, add oil and sausage.
  • 2. Cook, stirring often to break up the sausage until no longer pink - about 5 minutes.
  • 3. Remove sausage to a paper towel-lined plate with a slotted spoon and set aside.
  • 4. Into the pan, add the onion, pepper, jalapeno, and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened - about 8 minutes.
  • 5. Add the sausage back into the pan and stir to combine.
  • 6. Add the potatoes and stir.
  • 7. In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dill.
  • 8. Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs.
  • 9. Sprinkle the cheese over top and place pan in the oven.
  • 10. Cook until cheese is bubbly and browned and eggs are done about 10 minutes.
  • 11. Remove from oven and invert the frittata onto a cutting board or serving platter. Or, this can be served from the pan. Slice and serve with a dollop of sour cream and the pico de gallo.

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