Egg Wrapped Vegetable Quesadilla
Prep time: 
Cook time: 
Total time: 
Makes: 1 quesadilla
 
This is much more of a guide than a recipe. I use about an ounce of cheese, but really, who wants to measure in the morning, especially when making an easy breakfast?

I prefer a small pan, a corn tortilla and a cheese that melts, but I've used a larger pan (which result in a thinner egg wrap), a larger flour tortilla and both hard and crumbly cheeses to good results, as well.

Lastly, my favorite thing about these is that they're a great way to add vegetables to your morning, but as long as you have a container of cooked veggies in the fridge, the only work required is warming them up, first. I have loved these with kale, roasted cauliflower, broccoli, sautéed mushrooms and roasted shallots. Here, I used a handful of roasted romesco that was leftover from the night before.
What you'll need
  • 1 large egg
  • salt and pepper
  • 1 large handful cooked vegetables
  • 1 six-inch corn or flour tortilla
  • 1 handful shredded or crumbed cheese or 1-2 slices cheese (Provolone, cheddar, Monterey Jack are all good choices)
How you'll make it
  1. In small bowl, whisk together egg, a small splash of water, a pinch of salt and a pinch of pepper.
  2. Using only the skillet
  3. In 8-inch skillet over medium-high heat, warm vegetables 2 minutes, stirring and tossing often, until hot. Remove from skillet and set aside. If the skillet has residual liquid, carefully wipe away. Reduce heat to medium.
  4. Place tortilla in the skillet and cook 30-45 seconds, or until warm pliable. Remove from skillet and set aside.
  5. Continue below to make the quesadilla.
  6. Using the microwave
  7. In microwave-safe dish, heat vegetables 30-45 seconds, or until just hot. Remove from microwave or set aside.
  8. Place tortilla on a microwave-safe plate; heat 15-25 seconds, or until warm and pliable; set aside.
  9. Continue below to make the quesadilla.
  10. To make the quesadilla
  11. Coat 8-inch skillet with cooking spray (or very small drop of oil). Pour in egg, tilting skillet to coat completely. Use rubber spatula to push a edges of egg slightly toward the center and tilt pan to help the remaining liquid egg coat the pan.
  12. When the egg is almost completely cooked, top with the warm tortilla. Sprinkle with cheese and let sit 30 seconds; top one half of the quesadilla with hot vegetables.
  13. Use spatula to fold the the quesadilla in half. Let cook 30 seconds; flip and cook 30 seconds more, to melt the cheese. Transfer to plate.
Recipe by at https://www.lifeaswecookit.com/egg-wrapped-quesadilla-roasted-romesco/