Veggie Omelette Breakfast Quesadilla
This veggie breakfast quesadilla recipe is an egg and cheese quesadilla made in one pan. The egg cooks right onto the tortilla so nothing slides out, and you get about 30 grams of protein with peppers, onion, and mushrooms folded inside. My picky one gets just egg and cheese, and the rest of us get ours loaded with veggies.
Servings: 1 servings
Ingredients
For the vegetables
- 1/2 tablespoon unsalted butter or olive oil
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper (any color; I use red and yellow)
- 1/4 cup diced mushrooms
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
For the quesadilla
- 1/2 tablespoon unsalted butter or olive oil
- 2 large eggs whisked
- 1/2 cup shredded cheese (mozzarella, cheddar, or Monterey Jack)
- 1 burrito-size flour tortilla (about 10 inches)
Instructions
- Heat ½ tablespoon of the butter in a 10-inch nonstick skillet over medium-high heat. Add the onion, bell pepper, mushrooms, salt, pepper, and oregano.
- Cook, stirring now and then, for 4–5 minutes, until the vegetables are soft and the mushroom liquid has cooked off. Scoop them onto a plate.
- Melt the remaining ½ tablespoon butter in the same skillet. Pour in the whisked eggs and tilt the pan so they spread into a thin, even round.
- When the edges look set and opaque, about 1 minute, sprinkle half of the cheese (¼ cup) over the eggs. Lay the tortilla on top and press gently so it sticks.
- Flip the whole thing so the tortilla is on the bottom. Spoon the vegetables over one half and sprinkle the remaining ¼ cup cheese over the other half.
- Fold it in half. Cook for 1–2 minutes per side, until the cheese has melted and the tortilla is lightly browned. Let it rest for 1 minute, then slice into wedges and serve with salsa.
Notes
Storage: Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry skillet over medium heat for 2–3 minutes per side so the tortilla isn't soggy. The microwave works, but the tortilla turns soft.
Freezing: Cool completely, wrap in plastic wrap, and store in a freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet.