This post is sponsored by CAULIPOWER Cauliflower Tortilla but the content and opinions expressed here are my own.
Especially lately. I know I’m not alone when I say that winter has come with vengeance this year, and it’s not even winter yet! I already have the feelings I usually reserve for January. And that’s when the darkness and the cold winds seem overwhelming, and my driveway turns into a skating rink. Since our Florida trip is still far away, I like to do things to make the present days feel warmer and lighter. And for me, a great breakfast is important. Like these eggs, cheese, and kale breakfast quesadillas. They have a secret ingredient – CAULIPOWER Cauliflower Tortillas.
CAULIPOWER Cauliflower Tortillas are a wonderful better-for-you alternative to tortillas. They are versatile, durable, and delicious too. And they’re gluten-free with fewer calories, less fat, more fiber, and vitamin C too. Use them for quesadillas, burritos, tacos, wraps, and more. You can get them in both Original and Grain-Free, and the tortillas are wheat and dairy-free, vegan, Non-GMO, and preservative-free. I love that the Grain-Free Cauliflower Tortillas feature chickpea flour with 7 grams of protein and only 8 net carbs per tortilla. You can find CAULIPOWER Cauliflower Tortillas in a freezer or refrigerator aisle of a grocery store near you! Check out where to go here.
Breakfast Quesadilla with Eggs, Cheese, and Kale:
What You Need:
4 large eggs
1 cup kale, chopped
1/2 cup Mexican cheese
4 CAULIPOWER Cauliflower Tortillas
1/2 tsp Extra virgin olive oil
1/2 tsp onion powder
Salt and pepper to taste
What You Do:
1 – Scramble your eggs, season them with salt and onion powder, and set aside.
2 – Heat olive oil in a medium skillet and add kale over medium heat – cook until wilted (3-5 minutes).
3 – Warm the tortillas from frozen, according to packaging.
4 – Place one tortilla over medium heat in a skillet with olive oil and warm it.
5 – Then once it’s warm, add half the cheese, cooked eggs, and kale, and then the other half of the cheese.
6 – Top with a second tortilla, and flip occasionally over medium heat.
7 – Let each bottom part cook for at least 2 minutes, and then flip.
8 – Cook until both sides are a little crisp and golden brown.
9 – Slice with a knife or pizza cutter, and serve!
Cauliflower is the first ingredient! And the tortillas are ready in minutes, using your microwave or skillet. Or as I did, you can use both. They’re so easy!