Description
This quick and satisfying egg quesadilla is perfect for breakfast or a light lunch. Made with scrambled eggs, melted cheese, and a warm tortilla, it’s a versatile dish you can customize with your favorite add-ins like veggies, meats, or salsa.
Ingredients
Scale
Main Ingredients
- 2 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
- ½ tablespoon butter or oil
- 1 flour tortilla (8-inch)
- ½ cup shredded cheddar or Mexican blend cheese
Optional Add-ins
- Diced bell peppers
- Cooked bacon or sausage
- Spinach
- Salsa
Instructions
- Prepare the egg mixture: In a bowl, whisk the eggs with milk, salt, and pepper until well combined.
- Scramble the eggs: Heat butter or oil in a nonstick skillet over medium heat. Add the egg mixture and cook, stirring gently, until the eggs are scrambled and just set. Remove the eggs from the skillet and wipe the skillet clean.
- Assemble the quesadilla: Place the tortilla in the skillet over medium heat. Sprinkle half the cheese on one half of the tortilla, then layer the scrambled eggs and any optional add-ins on top.
- Fold and cook: Top the fillings with the remaining cheese, then fold the tortilla over to cover the fillings. Cook for 2–3 minutes on each side until the tortilla is golden brown and the cheese is melted.
- Serve: Remove the quesadilla from the skillet, slice into wedges, and serve warm.
Notes
- For extra flavor, add a dash of hot sauce or a spoonful of guacamole before folding the quesadilla.
- Whole wheat or low-carb tortillas work well as alternatives.
