This breakfast quesadilla is inspired by my favorite boureka, a savory pastry filled with feta cheese and olives. Here you have all the flavor of a delicious boreka, but with a healthier, easier to work with whole grain tortilla. Plus, the eggs will keep you satisfied all morning. Enjoy these quesadillas along side Fresh Tomato Cucumber Salad.
The Simple Tahini Sauce pairs nicely with these quesadillas and other foods like falafel, chicken, roasted eggplant, and freshly cut vegetables.
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 339
- 4 whole grain tortillas (50 g)
- 4 egg whites
- 4 whole eggs
- 1/2 cup feta cheese, crumbled
- 1/2 cup green olives, sliced
- 1 cup arugula
- 1 dash ground black pepper
- 1/2 cup tahini
- 1/8 tsp salt
- 1/4 tsp garlic powder
- 1/3 cup warm water
Crack 4 whole eggs and 4 egg whites into a medium size bowl. Beat eggs with a fork or whisk until whites and yolks are combined.
Stir feta and olives into the beaten eggs. Season with ground pepper. Do not add salt.
Place a large pan over medium heat and spray lightly with oil to coat. Pour egg mixture into the pan. Using a spatula, scramble eggs until they are fluffy, but moist and still slightly undercooked. This is okay because they will finish cooking inside the tortilla. Remove from heat. Divide scrambled eggs into 4 equal parts.
Place a medium pan over medium heat and spray lightly with oil. Place tortilla in pan and cover one-half of it with one-fourth of egg mixture. Flip the uncovered tortilla half over the egg side. Cook for 1-2 minutes per side. Place quesadilla on a serving plate.
Repeat step 4 for each quesadilla. Garnish with arugula and serve with Simple Tahini Sauce (next step) and fresh sliced cucumber and tomato.
To make (optional) Simple Tahini Sauce, blend together tahini, salt, garlic powder and water. Store in the refrigerator for up to one week.