Serves 2-3 as a main dish, or 6 as an appetizer or buffet item.
2 Tbsp whipped cream cheese
2 tsp minced scallions (green and white parts)
2 tsp chopped parsley
2 Tbsp chopped smoked salmon
1/4 tsp fresh black pepper
2 8-inch whole grain or oat bran tortillas
2 oz brie, softened to room temperature, rind removed
In a bowl, whisk the eggs until just slightly frothy. Whisk in the cream cheese, scallion, parsley, smoked salmon and black pepper.
Film a nonstick frying pan with cooking spray, and preheat over low heat. When the pan is hot, pour in the egg mixture. Cook, without stirring, for 4 minutes or until the bottom is nicely browned.
While the egg is cooking, prepare the quesadilla wrapping. Set the tortillas on the counter top, and spread each one with some of the brie. Set aside.
When the bottom of the egg is browned, flip it and cook on the other side for 1-2 minutes, until the bottom is just starting to brown. Remove from the pan, and place it on one of the tortillas. Cover with the second tortilla to make a sandwich.
Return the quesadilla to the frying pan, and toast on each side for 1 minute, until the tortilla is brown and the brie has melted.
Remove quesadilla from the pan, and let it rest for 1 minute before cutting into wedges. Serve warm or at room temperature.