Potato & Feta Breakfast Quesadilla
By Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit
Potato & Feta Breakfast Quesadilla
Author: Leanne Vogel
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
A fun way to serve up eggs and hash browns with the goodness of goat cheese.
Ingredients
- 1 yellow onion, sliced
- 1 small white potato or yam, cubed
- 2 teaspoons oil, divided
- sea salt and pepper, to taste
- 2 whole wheat or gluten-free brown rice tortillas
- 50 grams Happy Days Dairies Feta Cheese, crumbled
- 1 cup egg whites
Instructions
Preheat oven to 400F.
Combine onion, potato and 1 teaspoon of the oil on a small baking sheet. Toss with sea salt and pepper, to taste. Transfer sheet to the preheated oven and roast for 20-25 minutes, until browned and softened. Rotate halfway through.
Meanwhile, add crumbled feta to half of each of the tortilla/wraps. Set aside.
In a small frying pan, add remaining 1teaspoon oil and heat on medium-high heat. Add egg whites and scramble until preferred consistency is met.
Transfer roasted vegetables in with eggs. Then, scoop out onto prepared wraps, filling only half of each.
Fold over; transfer the quesadillas to a baking sheet and bake in 400F oven for 8-10 minutes until crisp.
Serve with fresh greens and a scoop of Happy Days Dairies Plain Goat Milk Yogurt or mayonnaise.
