Simply Deviled Eggs ( a healthy alternative)

Simply Deviled Eggs

Makes: 2 dozen | Prep Time: 25 min | Total Time: 40 min

INGREDIENTS:

12 large eggs

1/2 cup fat-free greek yogurt

2 oz. 1/2 less fat cream cheese

1 Tbsp. chopped fresh parsley

1 tsp. Dijon mustard

1/8 tsp salt

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use notstick.) add water to depth of 3 inches. Bring to a rolling boil, cook 1 minute. Cover, remove from heat and let stand 10 minutes. Drain.

2. Place eggs under cold running water until just cool enough to handle. Tap eggs on teh counter until cracks form; peel.

3. Slice eggs in half lenghwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately or cover and chill 1 hour before serving.

Breakfast Quesadilla

INGREDIENTS:

2 Tortillas

2 Eggs

1/2 Cup Mexican Blend Cheese (or you can use cheddar, monterey jack or mozzarella)
1 Tsp Oil
Condiments: Salsa, Pico de Gallo, Ketchup, Cilantro

DIRECTIONS

1. Whisk 2 eggs in a bowl for 30 seconds until combined.
2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
8. Cut into wedges and serve.

*If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.

from the website: Weelicious