Recipe: Egg-cellent Breakfast Quesadilla

Breakfasts is a great way to start the day but sometimes it can often be carb-laden or doused in syrup. While that may be yummy, it's good to add in healthy recipes that your waistline will love as much as your taste-buds!

Thanks to Anthony Stewart, kitchen and healthy executive chef of the the Pritikin Longevity Center, here is an Egg-cellent Breakfast Quesadilla breakfast recipe that will help the whole family get a healthy start to their day.

 photo pritikinquesadilla.jpg

Egg-cellent Breakfast Quesadilla


1 cup diced assorted vegetables (the more colors the better!)
½ cup egg whites
¼ teaspoon freshly ground black pepper
1 whole-wheat, low-sodium lavash thin bread
3 Tablespoons shredded fat-free mozzarella cheese
1 Tablespoon chopped fresh cilantro leaves (optional)
2 Tablespoons fat-free sour cream
¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)


  1. In a medium nonstick skillet, sauté vegetables until beginning to brown. Add egg whites and scramble. Season with black pepper.
  2. On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
  3. Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
  4. On half of the top side, spread the vegetable scramble and cilantro.
  5. When the cheese begins to melt, fold the thin bread in half to cover the vegetables. Press firmly, using a tool like a large firm spatula or bottom of a pan. Flip on the other side, grill for about 2 minutes, and press.
  6. Remove from heat. Cut quesadilla into four pieces. Serve two pieces per person with fat-free sour cream and salsa on the side.

For more recipes from Pritikin Longevity Center, visit -

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