Ingredients
Scale
- 1 medium or large flour tortilla (whole wheat for extra fiber)
- 2 large eggs
- 1/4 cup shredded cheddar or mozzarella cheese
- 1 teaspoon butter or non-stick olive oil spray
- 1 tablespoon milk (optional, for fluffier eggs)
- Salt and pepper to taste
- Optional add-ins: cooked bacon bits, diced ham, or baby spinach
Instructions
- Crack the eggs into a small bowl and add the milk, salt, and pepper. Whisk the mixture vigorously for about 30 seconds until the yolks and whites are fully combined and slightly frothy. This aeration is the secret to getting a light and fluffy filling inside your quesadilla. If you are adding spinach or pre-cooked meat, have them ready by the stove side.
- Heat a non-stick skillet over medium heat and melt the butter or spray with oil. Pour the whisked eggs into the center of the pan. Immediately place the tortilla directly on top of the raw eggs, pressing down slightly so the egg adheres to the surface of the tortilla. Let it cook for about 1 to 2 minutes until the egg is set. Carefully slide a spatula under the egg-tortilla layer and flip the whole thing over in one quick motion. The tortilla should now be on the bottom, and the cooked egg on top.
- Sprinkle the cheese (and any other toppings) over one-half of the egg surface. Fold the tortilla in half to create a semi-circle, sandwiching the cheese inside. Press down with your spatula for 30 seconds per side until the cheese is gooey and the tortilla is golden and crispy. Slide the quesadilla onto a plate, let it cool for a minute so the cheese sets, and slice it into wedges for easy eating.
- Cook Time: 5 minutes