Revitalize Your Morning: Weight Watchers Veggie Breakfast Quesadilla

Elevate your breakfast game with our Weight Watchers Veggie Breakfast Quesadilla, a delightful fusion of wholesome ingredients that promises a burst of flavors to kickstart your day. This meticulously crafted recipe combines the goodness of fresh vegetables, protein-packed eggs, and the cheesy allure of a quesadilla, all while adhering to your Weight Watchers wellness journey. Dive into the details of this nutritious and satisfying breakfast delight, complete with ingredients, step-by-step instructions, and a comprehensive nutritional breakdown.


For the Quesadilla:

  1. 2 whole wheat or multigrain tortillas (8 inches each): A fiber-rich base for your quesadilla.
  2. 4 large eggs: A protein powerhouse that adds substance to your morning meal.
  3. 1 cup spinach leaves, chopped: Packed with iron and essential nutrients.
  4. 1 medium bell pepper, diced: Adds a vibrant and crunchy element.
  5. 1/2 cup cherry tomatoes, halved: Offers a burst of sweetness and freshness.
  6. 1/4 cup red onion, finely chopped: Imparts a mild and savory flavor.
  7. 1/2 cup reduced-fat shredded cheddar cheese: A cheesy indulgence without the guilt.
  8. Cooking spray: To prevent sticking and ensure a golden-brown exterior.

For the Avocado Salsa:

  1. 1 ripe avocado, diced: Creamy and nutrient-dense.
  2. 1/4 cup cilantro, chopped: Enhances freshness and adds a hint of citrus.
  3. 1 small jalapeño, finely chopped (optional): For those who crave a bit of heat.
  4. Juice of 1 lime: Provides a zesty kick to the salsa.
  5. Salt and pepper to taste: Season according to your preferences.


Preparing the Quesadilla:

  1. In a non-stick skillet, sauté the diced bell pepper and red onion over medium heat until softened. Add the chopped spinach and cook until wilted. Set aside.
  2. In a bowl, whisk the eggs and pour them into the skillet. Scramble the eggs until fully cooked.
  3. Lay out the tortillas on a flat surface. Divide the scrambled eggs evenly between the two tortillas, spreading them across one side.
  4. Distribute the sautéed vegetables over the eggs on each tortilla.
  5. Sprinkle the shredded cheddar cheese over the vegetable and egg mixture.
  6. Fold the tortillas in half, creating a quesadilla shape.
  7. Lightly coat the skillet with cooking spray and place the quesadillas on it over medium heat. Cook for 2-3 minutes on each side or until the tortillas are golden brown and the cheese is melted.
  8. Remove from the skillet and let them cool for a minute before slicing.

Crafting the Avocado Salsa:

  1. In a bowl, combine the diced avocado, chopped cilantro, jalapeño (if using), lime juice, salt, and pepper. Gently toss to mix.
  2. Adjust the seasoning according to your taste preferences.

Assembling Your Breakfast Quesadilla:

  1. Place the sliced quesadilla on a plate.
  2. Spoon a generous amount of avocado salsa on top or serve it on the side for dipping.
  3. Garnish with additional cilantro or a lime wedge for a touch of freshness.

Nutritional Information (Per Serving):

  • Calories: 380
  • Protein: 20g
  • Fat: 16g
  • Carbohydrates: 41g
  • Fiber: 8g
  • Sugar: 4g

Smart WW Points:

  • Blue Plan: 8 SmartPoints per serving
  • Green Plan: 10 SmartPoints per serving
  • Purple Plan: 8 SmartPoints per serving

Useful Information:

  1. Meal Prep Tip: Prepare the sautéed vegetables and avocado salsa in advance for a quick morning assembly.
  2. Customization: Add a dollop of Greek yogurt or a sprinkle of hot sauce for an extra layer of flavor.
  3. Portion Control: Consider making mini quesadillas for a delightful appetizer or snack option.


Experience the joy of a flavorful and nourishing breakfast with our Weight Watchers Veggie Breakfast Quesadilla. This recipe strikes the perfect balance between taste and nutrition, making it an ideal choice for those on a Weight Watchers journey. Say goodbye to mundane mornings and savor the satisfaction of a wholesome breakfast that fuels your day with energy and vitality.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.