My favorite breakfast when I was really little was a quesadilla. Now before you judge my parents, let it be known that I was an extremely picky baby and kid and I was born in San Diego and was Mexican food obsessed since birth. It was only a matter of time (30 years later) that I decided to make an actual breakfast quesadillas.
Obviously this isn’t groundbreaking, but it’s something I’ve making fairly often on weekends and it’s extremely customizable to most people’s specific diets. I’ve been having some food issues so I’ve been keeping my breakfast quesadilla fairly bland, however I imagine it tastes even better when loaded up with bacon, onions, tomatoes etc. Another plus of this breakfast is that it can be made in one frying pan which is pretty awesome since we don’t have a dishwasher and I’m not the biggest fan of doing dishes. Here’s how I make my go-to breakfast quesadilla…
- 1 whole wheat tortilla
- 1-2 eggs (or egg whites)
- Vegan shredded cheese
- Spinach or any other veggie
- Half an avocado
Heat up a frying pan with a tiny bit of oil and in a bowl, mix up the eggs and spinach. Pour it in the frying pan and make scrambled eggs to your liking. Rise out the bowl you were using previously and pour the scrambled eggs back into the bowl. Then put the tortilla in the frying and sprinkle cheese over one half of it. Then add the scrambled eggs over that on the same side of the tortilla and then add a layer of cheese on top on the eggs before folding over the other half of the tortilla. Fry the tortilla on both sides until the cheese looks melted and the tortilla is a little crisp. I like to do two minutes on each side and keep flipping until it’s done. Once it’s cooked to your liking, add slices of avocado to the top and you are done! Obviously you can also add the avocado inside the tortilla but I prefer mine on top. Enjoy!
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