Breakfast Quesadilla


1 Cup Fresh Mushrooms, sliced
2 Tablespoons Onion, chopped
2 Tablespoons Green Chilies, chopped or Bell Pepper, chopped
3 - 4 Eggs
3 Tablespoons Fresh Tomatoes, chopped
4 – 8 inch Flour Tortillas
4 Thin Slices of Ham, Chopped
¼ Cup Mozzarella Cheese, shredded
¼ Cup Cheddar Cheese, shredded


Coat a non-stick skillet with cooking spray. Cook the mushrooms and onions until tender. If using fresh bell pepper, cook it with the mushrooms and onions. If using canned green chilies, add them to the cooked vegetables, next add the egg and tomatoes. Cook just until the eggs are set, as in scrambled eggs.

Place one tortilla in a hot skillet or on a pre-heated griddle. Add half of the ham, half of the egg/vegetable mixture and cheese. Top with a tortilla. Cook on medium heat, turning once, until the tortillas are lightly brown. Repeat with remaining ingredients. Cut each Quesadilla into four wedges and serve with salsa.

Servings: 2