Description
A quick and nutritious breakfast that satisfies your cravings without consuming precious time in the kitchen.
Ingredients
Scale
- 1 large flour tortilla (8-inch)
- 2 large eggs
- 2 tablespoons milk
- Salt and freshly ground black pepper, to taste
- 1/3 cup shredded cheddar cheese or Monterey Jack cheese
- 2 tablespoons diced bell pepper
- 2 tablespoons chopped baby spinach
- 2 tablespoons diced tomato
- 1 tablespoon chopped green onion
- 1 teaspoon butter or olive oil
Instructions
- Prepare the Egg Mixture: To start, grab a mixing bowl and combine the eggs with milk, salt, and freshly ground black pepper. Whisk the mixture until all the ingredients are thoroughly combined, creating a fluffy egg base. This will add flavor and richness, making the quesadilla delightful and satisfying every time.
- Cook the Eggs: Next, put a nonstick skillet over medium heat. Add in your butter or olive oil and allow it to heat up. Once hot, pour in the egg mixture. Use a spatula to stir and gently scramble the eggs, being careful not to rush this step. You want the eggs to be just set—soft and creamy, not fully cooked through—to maintain their good texture once assembled in the quesadilla.
- Assemble the Quesadilla: Once the eggs are cooked to perfection, take your flour tortilla and lay it out flat on a cutting board. First, sprinkle half of the shredded cheese on one half of the tortilla. Then, top with your freshly scrambled eggs and any vegetable fillings you’ve chosen—bell pepper, spinach, tomato, and green onion. Finally, add the remaining cheese on top before folding the tortilla in half. Be sure to press it lightly so that the filling is secure in its cheesy embrace!
- Cook the Quesadilla: It’s time to heat things up again! If your skillet needs a quick wipe, do this before placing the folded quesadilla gently into the pan. Cook it for 1 to 2 minutes on each side, pressing down lightly with a spatula to ensure even cooking. The tortilla should get a beautiful golden brown color, and you’ll notice the cheese melting—a sign that it’s time to remove it from the pan.
- Serve and Enjoy: After removing the quesadilla from the skillet, slice it into wedges with a sharp knife. Serve it immediately while hot, and enjoy all the delicious flavors packed inside! Whether you serve it with salsa, avocado, or sour cream, this Quick Breakfast Quesadilla is bound to become a staple in your morning routine.
Notes
Keep an eye on the quesadilla while it cooks to prevent burning; adjust the heat as necessary.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
Nutrition
- Calories: 355 kcal
- Sodium: 450 mg
- Protein: 20 g