Egg White Quesadilla

What to Put on the Table With Egg White Quesadilla

• Sliced cucumber
• Shredded cabbage with lime
• Fresh pineapple

Making Egg White Quesadilla, Step by Step

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1. Warm the oil in a frying pan over medium heat. Cook the bell pepper and onion for 3 minutes, until soft.

   Mark done Start 3 min timer

2. Add the egg whites with the cumin and pepper and stir for 2 minutes, until just set. Spoon into a bowl and stir in the cilantro. Wipe out the pan.

   Mark done Start 2 min timer

3. Lay the tortillas on a board. Sprinkle the cheese over half of each, add the egg filling and fold over.

   Mark done

4. Cook in the dry pan, two at a time, for 3 minutes, turning once, until golden and crisp. Cut into wedges and serve.

   Mark done Start 3 min timer

A Few Notes

Warm corn tortillas for a few seconds before filling them so they fold without cracking.

If the filling looks wet, tip it into a sieve for a moment before you assemble.

Keep the heat at medium; corn tortillas scorch quickly on a hot pan.

Storing and Reheating

Best eaten straight away. Keeps in the fridge for up to 1 day; crisp in a dry pan to reheat.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.