Scrambled Eggs Quesadilla For Breakfast, Lunch, Or Even Dinner!

Who doesn't like Quesadillas?!!...Well, there might be someone, but I have not met them yet!

This is an easy, quick recipe. You can easily change ingredients to meet your dietary needs and/or preferences.

*Note, you will need two skillets, or you can clean out one skillet, and use it again. 😁

The Recipe:

(Below will be the approximate ingredients per quesadilla...you can add or delete ingredients. I can cook two- three tortillas at a time with a large skillet.)

Ingredients

-Two Corn or Four Tortillas

-3-4 large eggs beaten

-1/2 cup of cheese...Cheddar, Pepper Jack, Montgomery Jack, etc. shredded, or 2 slices of cheese

-Veggies cut up or diced such as green onions, red onions, green, red, yellow peppers, 1/2 Jalapeño Pepper with the seeds taken out (Leave the seeds, if you like spicer food) and cut up with a small dice.

-Garlic grated, 1 clove

-Seasonings to taste such as salt, pepper, powdered garlic, smoked paprika, seasoned salt, cumin, etc

Directions:

1. Using a nonstick skillet for easier cleanup, brown one side of two tortillas in olive oil. (Add a teaspoon of butter for taste and browning) Cook on medium-high heat until slightly brown. Set aside. You can omit this step if you are in a hurry. This is just a tip if you want a really crispy quesadilla. This ensures both sides of the tortilla will be brown and crispy- even the inside. 👌

2. Wipe out the skillet, or use a clean skillet. Spay the skillet with cooking spray, then add a teaspoon of butter, or olive oil. Add the veggies that you prefer, and cook until tender- a couple of minutes. Then add the garlic (one glove minced) at the very end, so it does not burn. (Garlic gets a bitter taste if burned). Cook for another minute.

3. Turn down the skillet to medium heat, add the eggs, and slowly push around the skillet until cooked, but still moist. I like bigger curds, so I use a big spatula. While cooking the eggs, add the seasonings. I added approximately one teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of smoked paprika, and 1 teaspoon of garlic, or omit powdered garlic if you used a garlic clove. Taste and adjust the seasonings. You can always add more, but you can't take away!

4. Add the cheese when the eggs are almost done, and slowly mix with a spatula. Take out eggs and put on a plate. Cover the eggs with foil to keep them warm.

5. Clean out the skillet or use a clean skillet. Spray with cooking spray and add a small amount of butter. The skillet should be heated to medium. Put the uncooked side of one tortilla in the pan. Add one slice of cheese on top,( or shredded cheese) if you want more cheesiness. Put the egg mixture on top. Add another slice of cheese (or shredded cheese) ...(No need to add extra cheese, unless you are a cheese lover) *Or you can omit the cheese in the scrambled egg mixture, and add the cheese now). Put the second tortilla on top, cooked side down.

6. Cook bottom side of tortilla until brown, then carefully flip over. Cook until the other side is brown. To help the cheese melt, Cover the pan with the lid for one or two minutes.

7. Cut the quesadilla into 4 wedges with a large knife. Serve with sour cream, salsa, avocado, cilantro, etc.

Bon appétit!!