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Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Omelet Quesadilla


1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1/2 cup egg substitute
2 tablespoons chopped fresh tomato
2 four tortillas (10 inches)
4 thin slices lean ham (1/2 ounce each)
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons salsa


  1. In a small nonstick skillet coated with cooking spray, cook mushrooms and onion over medium heat until tender.
  2. Add egg substitute and tomato; cook and stir until eggs are set.
  3. Place one tortilla in a large ungreased nonstick skillet.
  4. Top with ham, egg mixture, cheeses, and remaining tortilla.
  5. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese is melted.
  6. Cut into four wedges.
  7. Serve with salsa.

Yield 2 servings.

Recipe By:

Terri Capps, Wichita, Kansas

Brought to you by:

Shop Taste of Home

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