Sb South Beach Eggsadilla

• 1 tsp extra-virgin olive oil
• 3 large eggs, lightly beaten
• salt
• Freshly ground black pepper
• 1 (8-inch) whole-wheat tortilla
• 2 oz reduced-fat pepper Jack cheese, thinly sliced

1. In a large nonstick skillet, heat oil over medium-high heat. Add eggs, reduce heat to medium, and scramble until cooked but still moist, about 2 minutes. Transfer to a plate and season with salt and pepper.
2. Carefully wipe the pan with a paper towel and return to medium heat. Add tortilla and cook on both sides until warmed through, about 1 minute.
3. Leaving tortila in the pan, top half of it with cheese and then with eggs; fold the other half over to form a quesadilla. Cook on both sides until heated through, 1 minute longer. Transfer to a cutting board, cut in half, and serve.

extravirgin olive oil, eggs, salt, freshly ground black pepper, tortilla, pepper

Taken from www.epicurious.com/recipes/member/views/sb-south-beach-eggsadilla-50033181 (may not work)