Energizing Spinach and Avocado Breakfast Quesadilla

In a medium-sized bowl, whisk together the eggs, egg whites, and water.

Preheat a large non-stick skillet over medium heat and coat with cooking spray.

Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are scrambled and just set.

Season the scrambled eggs with salt and pepper.

Warm up the whole wheat tortillas in a microwave or on a hot skillet for 10-15 seconds.

Heat a medium-sized non-stick skillet over medium-high heat.

Place one warmed tortilla in the skillet and evenly spread 1/8 cup of Cheddar cheese over half of the tortilla. Layer 1/4 of the scrambled eggs, 1/4 teaspoon hot sauce, 1/4 of the avocado slices, and 1/4 of the spinach leaves on top of the cheese.

Fold over the other side of the tortilla to form a half-circle and press down with a spatula as the cheese melts to seal the quesadilla.

When the bottom is golden brown, carefully flip the quesadilla and brown on the other side.

Remove the quesadilla from the skillet, cut into thirds, and garnish with 1/4 of the minced parsley. Transfer to a serving plate.

Repeat steps 6-10 with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado, spinach, and parsley.

Serve the quesadillas while still warm and enjoy!