Breakfast Quesadillas
Ingredients
Units
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- 1 tablespoon avocado oil
- 4 eggs, beaten
- 1/2 cup red pepper, finely diced
- 1 small can diced green chilies
- 2 tablespoons finely chopped scallions or chives
- 4 small gluten-free tortillas (I use either Trade Joe’s almond or Siete)
- 1/2 cup grated pepper jack or cheddar (you can substitute dairy-free cheese if you wish)
- Salsa and sour cream or yogurt or crème fraiche for garnish
Instructions
- Bring a medium skillet to medium heat.
- Add the oil, then saute the red pepper, green chiles and scallions or chives for 3-4 minutes, until soft.
- Add the scrambled eggs and stir slowly until they are fully cooked but still soft and moist.
- Heat a skillet that fits the size of your tortillas to medium high.
- Drizzle just a few drops of avocado oil to prevent the tortilla from sticking.
- Put one tortilla into the pan. Sprinkle ¼ of the cheese on the tortilla. Add half of the eggs, then sprinkle another quarter of the cheese. (The cheese is primarily to help the eggs stay put when you flip your quesadilla. But also because it’s cheese, and cheese makes everything better!)
- Let cook for 2 minutes or so, long enough to lightly toast the bottom tortilla. Then carefully flip and do the same on the other side.
- Carefully transfer the quesadilla to a cutting board and cut into quarters. Add toppings as desired.
Notes
You can substitute other veggies, spices and cheese to create a different flavor profile, if you like. Nothing wrong with an Italian Quesadilla! Try zucchini, mushrooms, tomatoes, a little spinach. Then choose a cheese to match. Mozzarella, gouda, fontina. Your creativity is calling…
Find it online: https://therapeuticfoodie.com/breakfast-quesadillas/