Breakfast Quesadillas for Two
Serves 2
Ingredients
- 4 whole wheat tortillas
- 1 roma tomato, diced
- 2 red potatoes, small, cubed
- 2 crimini mushrooms, chopped
- 4 eggs, scrambled
- 1 avocado
- 1 clove garlic, chopped
- 1 cup cheddar cheese, shredded
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large frying pan, heat the olive oil over medium heat. Add in the garlic and cook for 1-2 minutes until it becomes aromatic. Add the cubed potatoes, 1/2 tsp salt, 1/4 tsp black pepper and paprika to the pan. Cook for 15-20 minutes until potatoes soften. Add the mushrooms and cook another 2 minutes until mushrooms brown.
- Scramble the eggs in a bowl with the remaining salt and pepper. Add the eggs to the pan and cook for 3-4 minutes until cooked through. Scramble all ingredients together then place in a separate bowl.
- Lower the heat to medium-low. Place a tortilla in the pan, lay 1/4 cup of cheese on the tortilla, top with 1/2 of the egg potato mixture, 1/2 of the diced tomato, 1/2 of the sliced avocado and 1/4 cup of cheese. Top with the other tortilla. Let it cook for 3-4 minutes, until cheese begins to melt. With two spatulas, flip the quesadilla over and cook another 2-3 minutes until the cheese on the other side melts. Repeat with remaining ingredients.
- Let cool for 2 minutes, then cut into quarters.
