Description
A quick and delicious Egg Quesadilla recipe perfect for a nutritious breakfast or snack. This easy-to-make dish combines fluffy scrambled eggs with melted cheese inside warm tortillas, enhanced with optional toppings like salsa or guacamole for extra flavor.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 flour tortillas (or corn tortillas for gluten-free)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 tablespoon butter or oil
- Salt and pepper, to taste
Optional Toppings
- Salsa
- Guacamole
- Sour cream
- Hot sauce
- Chopped cilantro
- Diced avocado
Instructions
- Prepare the eggs: Crack the eggs into a bowl, add salt and pepper to taste, and whisk until well combined to create a smooth egg mixture.
- Cook the eggs: Heat a non-stick skillet over medium heat and add butter or oil. Pour in the whisked eggs and gently scramble them until just cooked through but still soft and fluffy. Remove from heat.
- Assemble the quesadilla: Place one tortilla in the skillet. Evenly spread the scrambled eggs over the tortilla, then sprinkle the shredded cheese on top. Cover with the second tortilla.
- Cook the quesadilla: Cook over medium heat for about 2-3 minutes until the bottom tortilla is golden brown, then carefully flip the quesadilla using a spatula. Cook the other side for another 2-3 minutes until golden and the cheese has melted inside.
- Serve: Remove the quesadilla from the skillet and let it cool slightly. Cut into wedges and serve with optional toppings such as salsa, guacamole, sour cream, hot sauce, cilantro, or diced avocado for added flavor.
Notes
- You can substitute flour tortillas with corn tortillas to make this recipe gluten-free.
- Use a non-stick skillet for easier cooking and flipping.
- Feel free to add cooked vegetables or protein like ham or bacon inside the quesadilla for variation.
- Cook the eggs gently to keep them tender and avoid overcooking.
- For a crispier quesadilla, cook a little longer on each side but watch to prevent burning.
