Egg and Cheese BLT Quesadilla using low-carb tortilla shells

Ingredients:

• 2 low-carb tortilla shells
• 2 eggs
• 1/4 cup frozen seasoning blend (onion, bell pepper, celery)
• 1/2 teaspoon Cajun seasoning (adjust to taste)
• 2 tomatoes
• Shredded cheese (cheddar or your preferred cheese)
• Lettuce leaves
• Mayonnaise
• Cooked bacon slices

Instructions:

1. In a mason jar, crack the eggs and add the frozen seasoning blend and Cajun seasoning. Close the jar tightly and shake well to combine.
2. Slice the tomato and remove the center from each slice to create rings. Set aside.
3. Heat a non-stick pan over medium heat and lightly grease it.
4. Place the tomato rings in the pan. Pour a portion of the egg mixture into each tomato ring, filling it about halfway. Allow the eggs to cook for a few minutes until they start to set.
5. Sprinkle shredded cheese on top of each egg-filled tomato ring. Continue cooking until the eggs are fully set and the cheese has melted.
6. While the eggs are cooking, heat another non-stick pan or griddle over medium heat. Place one low-carb tortilla shell in the pan and warm it for about a minute on each side until it becomes pliable.(This is optional)
7. Remove the warmed tortilla from the pan and place it on a clean surface. Spread a thin layer of mayonnaise on one side of the tortilla.
8. Arrange the cooked egg-filled tomato rings on the mayo-coated side of the tortilla. Top with lettuce leaves and bacon slices.
9. Place the second tortilla shell on top to create a quesadilla. Press down gently.
10. Return the quesadilla to the heated pan and cook for a couple of minutes on each side until the tortilla is crispy and the cheese is fully melted.
11. Remove the quesadilla from the pan and let it cool slightly. Cut it into wedges using a sharp knife.
12. Serve the Egg and Cheese BLT Quesadilla wedges while still warm.