Quick Breakfast Quesadilla (Print Version)

Cheesy eggs and veggies folded in a warm tortilla; ideal for fast, flavorful breakfasts in minutes.

# What You’ll Need:

→ Base

01 - 1 large flour tortilla (8-inch)
02 - 2 large eggs
03 - 2 tablespoons milk
04 - Salt and freshly ground black pepper, to taste

→ Cheese

05 - 1/3 cup shredded cheddar cheese or Monterey Jack cheese

→ Fillings

06 - 2 tablespoons diced bell pepper
07 - 2 tablespoons chopped baby spinach
08 - 2 tablespoons diced tomato
09 - 1 tablespoon chopped green onion

→ For Cooking

10 - 1 teaspoon butter or olive oil

# How to Make It:

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, chosen vegetable fillings, and 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 has fully melted.
05 - Remove quesadilla from skillet. Slice into wedges with a sharp knife and serve immediately.

# Additional Tips::

01 -
  • Ready in five minutes from pan to plate
  • Perfect for customizing with whatever is in your fridge
  • Easily scaled up for family breakfasts or single servings for busy commuters
  • Great way to sneak in extra veggies at breakfast
  • Only basic kitchen tools required
02 -
  • Breakfast in five minutes means no more skipping meals
  • Great for meal prepping the fillings can be made ahead
  • Vegetarian friendly simply choose vegetables and cheese only
03 -
  • For perfect melt grate your own cheese instead of using pre shredded
  • Keep the pan at medium not high heat for a golden crunch with no burnt spots I learned the hard way never rush the flip wait for the cheese to start melting before turning for the first time

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