EGG AND CHEESE BREAKFAST QUESADILLAS

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These are so yummy and they stay fresh! I was worried about how well they would hold up and have been pleasantly surprised. I made these using this exact recipe, just pan fried them instead of using an oven as my oven is very small. Thank you for the great recipe!

Recipes Apdated From:www.halfbakedharvest.com

INGREDIENTS:

• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 4 4-inch whole wheat tortilla
• 1/2 cup shredded reduced fat cheddar cheese
• 1/2 cup raspberries
• 1 cup diced ham
• 1 cup chopped broccoli florets
• 4 large eggs, lightly beaten
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup blueberries
• 4 tangerines, peeled and segmented

DIRECTIONS:

1. First, Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Then, Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ham and broccoli until broccoli is tender and bright green, about 3-4 minutes.
3. Add eggs to the skillet and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes. Stir in green onions.
4. Layer half of each tortilla with the egg mixture; sprinkle with cheese. Fold in half and place onto the prepared baking sheet.
5. Place into oven and bake until the cheese has melted, about 5-6 minutes.
6. Place quesadillas, raspberries, blueberries and tangerines into meal prep containers.*