Quick Breakfast Quesadilla (Printable Version)
A tasty quesadilla filled with eggs, cheese, and vibrant veggies, ready in minutes.
# What You'll Need:
→ Tortilla
01 -
1 large flour tortilla (8-inch)
→ Egg Mixture
02 -
2 large eggs
03 -
2 tablespoons milk
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
→ Cheese
06 -
1/3 cup shredded cheddar or Monterey Jack cheese
→ Vegetables
07 -
2 tablespoons diced bell pepper
08 -
2 tablespoons chopped baby spinach
09 -
2 tablespoons diced tomato
10 -
1 tablespoon chopped green onion
→ Fat
11 -
1 teaspoon butter or olive oil
# Step-by-Step Guide:
01 -
Whisk eggs with milk, salt, and pepper in a mixing bowl until fully combined.
02 -
Heat a nonstick skillet over medium heat. Add butter or olive oil, then pour in the egg mixture. Stir gently until eggs are just scrambled and lightly set, then remove from heat.
03 -
Lay the flour tortilla flat on a cutting board. Sprinkle half of the shredded cheese over one side. Top with scrambled eggs and vegetable fillings, then sprinkle remaining cheese. Fold the tortilla in half, pressing lightly to enclose the filling.
04 -
Wipe out the skillet if necessary, return to medium heat, and place the folded quesadilla in the pan. Cook for 1 to 2 minutes per side, pressing gently, until golden brown and cheese is fully melted.
05 -
Remove quesadilla from skillet. Slice into wedges with a sharp knife and serve immediately.
# Additional Notes:
01 -
Use medium heat to avoid overcooking eggs and ensure cheese melts evenly.