ReceptnaptárBreakfast quesadilla
The breakfast quesadilla is one of the best quick breakfasts of Tex-Mex cooking: the tortilla is crisp, the cheese melted and the scrambled egg a hearty filling. It is made in one pan in 20 minutes and eaten by hand.
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Ingredients
Method
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- Beat the eggs with salt and pepper.
- Melt the butter in a frying pan over medium heat, cook the pepper for 2-3 minutes, then pour in the eggs.
- Scramble gently until soft and creamy (2-3 minutes), fold in the ham and spring onions, then tip onto a plate.
- Sprinkle cheese over one tortilla, add the egg mixture, another layer of cheese, and cover with a second tortilla.
- Cook in a dry frying pan over medium heat for 2-3 minutes per side until golden and the cheese is melted.
- Cool for a few minutes, cut into 4 wedges and serve with salsa and sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the eggs a little softer, as they keep cooking in the quesadilla.
- Put cheese both under and over the egg so it glues the two tortillas together.
- Cook over medium heat so the cheese melts before the tortilla burns.
- It can be made ahead and frozen; reheat in the oven or a pan.
Frequently asked questions
Why does my quesadilla fall apart?
Too much filling or too little cheese; the cheese holds it together.
Can it be vegetarian?
Yes, without the ham, with beans or spinach.
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