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Mexicali Egg Quesadilla

Recipe by Kathleen Zelman, MPH,RD/LD



  • Cooking spray
  • 6 large whole eggs (can substitute 3 whole eggs
    with 3 egg whites if desired)
  • Freshly ground pepper
  • 1 tomato, chopped
  • 3 scallions, chopped
  • 6 (8 inch) fat free spinach tortillas
  • 1 cup shredded low fat Monterey Jack cheese
  • 1 cup arugula
  • 1/2 cup salsa
  • 1/2 cup light sour cream
  • Fresh cilantro leaves


  1. Place a large nonstick skillet coated with cooking spray over medium high heat.
  2. Whisk eggs with scallions, tomato, and pepper to blend; pour into the pan. Gently scramble eggs with a spatula to cook thoroughly; set aside.
  3. Coat another large flat skillet with cooking spray over medium high heat. Add 1 quesadilla topped with 1/3rd of cheese, scrambled eggs, and arugula; top with another tortilla. Heat quesadilla until golden brown, about 2-3 minutes; flip to brown the other side. Repeat with remaining quesadillas.

To serve, cut quesadilla in half, garnish with sour cream, salsa and cilantro.


6 Servings

Nutrition Facts

Calories: 271 
Calories from fat: 88 
Fat: 9g
Saturated Fat: 4g
Cholesterol: 185mg
Sodium: 393mg
Carbohydrate: 24g
Fiber: 4g
Sugars: 2g
Protein: 12g

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