- 1/2 teaspoon EVOO
- 1 egg
- 1 (8-inch) whole-grain tortilla
- 1 1/2 tablespoons shredded part-skim mozzarella
- 1 1/2 ounces cooked beef tenderloin, thinly sliced
- 1/4 teaspoon chopped fresh thyme
In a nonstick skillet, heat EVOO over medium. In a bowl, whisk egg, 1 tbsp. cold water and a pinch salt. Add to skillet. Cook egg, covered, until set, 2 minutes. Sprinkle tortilla with cheese, then top with egg, steak and thyme. Fold in half. Lightly coat the same skillet with cooking spray. Cook quesadilla over medium-high until browned, about 2 minutes per side. Cut into wedges.