Eggsadilla

Adapted from Cooking Light
Eggsadilla
Makes 2 Servings

1 tsp olive oil
3 large eggs
1 tbsp fat-free milk
2 8” Mission Carb Balance Tortillas
1.5 ounces Fat-free shredded cheddar cheese
1 tsp hot sauce
Salt & Pepper

Spread 1/4 tsp hot sauce on one side of each tortilla. Heat oil in skillet over medium heat (add a bit of spray if the oil doesn't cover the whole pan). Whisk together eggs, milk, salt and pepper, and scramble for 2 minutes. Remove to plate. Wipe pan with a paper towel, and replace on heat. Add tortilla to heat and cook on both sides for 1 minute. Remove from heat and do the same with the other tortilla. Leaving the second tortilla on the pan, top it with cheese, then eggs, and then with the other tortilla. Cook for one minute, then flip and cook for another minute. Cut in half and serve with 2 tbsp salsa per serving for dipping.

Nutritional Information (per serving): 301 calories, 25 carbs, 12 fat grams and 23 protein grams.

Review: Great breakfast! FYI – we tried cooking them with salsa in them rather than for dipping and they were MESSY – so we’re definitely going to dip from now on. These are great for weekends but I wouldn't suggest reheating as they would lose their crispiness.