Breakfast Quesadilla
Ingredients
- 2 eggs
- 1 teaspoon kosher salt
- 2 tortillas (I use whole wheat or spelt)
- 1/2 cup Mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)
- 1 teaspoon oil
Instructions
- Whisk 2 eggs and salt in a bowl for 30 seconds until combined.
- Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
- Pour in the whisked eggs, tilting the pan to spread it evenly across.
- Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
- Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
- Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
- Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
- Cut into wedges and serve.
- *If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.
Nutrition
Calories: 200kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g | Cholesterol: 20mg | Sodium: 350mg | Fiber: 1g | Sugar: 1g
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