Monday, July 22, 2013

Omelet Quesadillas (S)

This morning for breakfast, we made some breakfast type quesadillas from a recipe that was inspired by a Taste of Home cookbook.  I only made a couple changes to make it "Trim Healthy Mama" acceptable.  This dish would be considered a Satisfying meal on the THM plan.
Here's our cast of characters:

First you want to chop your onion and slice those mushrooms.  I cheated and bought my mushrooms pre-sliced, because - let's face it - this is breakfast and I'm still not completely awake.  Who wants to be slicing a bunch of mushrooms early in the morning?

Spray your pan with a little non stick spray and sauté the onions and mushrooms in the pan until they are tender.

Meanwhile, chop those tomatoes.  Or, have your daughter do it, like I did.

Then grate your cheeses.  You could buy it already shredded, but we love grating our cheese fresh over here.

Add eggs and tomatoes to your pan and cook them until they are set, stirring occasionally.

Place one tortilla in a large nonstick skillet.

Top with two ham slices.  You could use another lunch meat if you don't eat ham.

Then add the egg mixture and cheese and top with another tortilla.  Cook over medium heat, carefully (and I mean really carefully) turning once, until lightly browned on both sides and cheese is melted.  Top with salsa.

The finished product.  In order to stay in S mode you can only eat two quarters of one quesadilla.  Trust me, they are filling.  You may only need one quarter.

Here's the recipe:
Omelet Quesadillas
Serves 8
4 cups sliced fresh mushrooms
8 Tbsps. chopped onion
10 eggs (whisked)
8 Tbsps. fresh tomato chopped
8 Ole' brand High Fiber Low Carb Whole Wheat Tortillas (5 grams net carbs)
16 thin slices lean ham or other lunch meat
1 cup shredded part-skim mozzarella cheese
1 cup shredded 50% reduced fat Cabot cheddar cheese
12 Tbsps. Salsa with no sugar
In a small nonstick skillet coated with olive oil cooking spray, cook mushrooms and onion over medium heat until tender.  Add eggs and tomato; cook and stir until set.
Place one tortilla in a large nonstick skillet; top with ham, egg mixture, cheeses and remaining tortilla.  Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese is melted.  Cut into four wedges.  Serve with salsa.