Quick Breakfast Quesadillas
5.0
(1 reviews)
15min
20min
4
485
Chef's Note
For a time-saving tip, prep the vegetables the night before and store them in separate containers in the refrigerator. You can also experiment with different cheese combinations - pepper jack adds a nice kick! These quesadillas freeze well, so consider making a double batch and freezing individual portions for busy mornings.
Tags
Ingredients
8 each large flour tortillas
6 large eggs
2 tablespoons milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 medium red bell pepper
4 each green onions
2 cups baby spinach
1 ripe avocado
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
to taste hot sauce
Instructions
- 1
Dice the red bell pepper into small pieces. Thinly slice the green onions, separating the white and green parts. Quarter the cherry tomatoes. Slice the avocado.
- 2
In a medium bowl, whisk together the eggs, milk, cumin, smoked paprika, salt, and pepper until well combined.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the white parts of the green onions and diced bell pepper. Sauté for 2-3 minutes until softened.
- 4
Add the spinach to the skillet and cook until just wilted, about 1 minute.
- 5
Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are just set but still slightly moist, about 3-4 minutes. Remove from heat.
- 6
Heat a large clean skillet or griddle over medium heat. Place a tortilla in the pan and sprinkle about 2 tablespoons of the mixed cheeses evenly over half of the tortilla.
- 7
Spoon a quarter of the egg and vegetable mixture over the cheese. Add a few cherry tomatoes and some avocado slices.
- 8
Sprinkle another 2 tablespoons of cheese over the filling and fold the empty half of the tortilla over to create a half-moon shape.
- 9
Cook until the bottom is golden brown, about 2-3 minutes, then carefully flip and cook the other side until golden and the cheese is melted, about 2 minutes more.
- 10
Repeat with the remaining tortillas and filling to make 4 quesadillas total.
- 11
Cut each quesadilla into wedges and serve immediately, garnished with the green parts of the green onions and hot sauce on the side if desired.
Nutrition Information (per serving)
485
22g
35g
28g
Reviews (1)
Edward H.
4/26/20255/5
Great