My take on the breakfast quesadilla is part omelet, part cheese quesadilla. Don’t let the name fool you though; the combination makes for an easy and tasty school lunch. I serve them at room temperature, along with salsa so the children can dip them. It’s playful and no utensils are required. The recipe can be adapted with additional ingredients that you have on hand.
1. Info for Breakfast Quesadilla Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 2
- Calories: unavailable
2. Ingredients for Breakfast Quesadilla Recipe
- 6 eggs, at room temperature
- 4 (5-inch diameter) tortillas
- ½ cup milk
- 1 clove fresh garlic, crushed and finely minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- 1 tablespoon Parmesan cheese, freshly grated
- 4 tablespoons mozzarella cheese, shredded
- ¼ teaspoon black pepper, freshly ground
- 2 tablespoons green onions, chopped
- ½ red bell pepper, diced
- 1 large pickle, diced
- 2 tablespoons cilantro, chopped
- 1 cup tomato salsa
- In a bowl, lightly beat the eggs with milk using a fork. Do not over-beat, beat until just combined. Add black pepper.
- In a small non-stick pan, heat the oil. Add the butter, garlic and green onions. Cook until slightly golden. Add the red bell pepper and pickles. When the butter is hot and golden, immediately pour in the egg mixture (I separated the eggs into two batches). Sprinkle with salt. Allow to sit for about 20 seconds. Sprinkle with Parmesan cheese. Using a small spatula (I use chopsticks), let the excess top of the eggs slide underneath the omelet, so the eggs cook evenly. Cover with a lid. Turn off the heat and let it sit for 30 seconds. Sprinkle with cilantro and black pepper. It’s okay if the eggs are a little runny as they will finish cooking in the quesadilla.
- In a hot, un-greased cast-iron skillet, re-heat the tortillas, one at a time, for about 20 seconds on each side. Decrease the heat to low and leave one tortilla in the skillet. Sprinkle some mozzarella cheese on it, add a layer of omelet. Top with more mozzarella cheese and finish with the other tortilla. Press the quesadilla using a large spatula. Flip and cook for another 30 seconds. Repeat until all the ingredients are used.
- Let cool a little. Transfer to a cutting board. Slice into 4 to 6 wedges, using a pizza wheel cutter.
- Garnish with cilantro.
- Serve warm or at room temperature with salsa on the side.
- Bon appétit!