Description
A quick and delicious Egg & Avocado Breakfast Quesadilla combines fluffy scrambled eggs with creamy mashed avocado, melted cheddar cheese, and optional salsa for a flavorful morning meal ready in just 15 minutes.
Ingredients
Scale
Egg Mixture
- 2 large eggs
- 1 tablespoon milk (optional)
- Salt and pepper, to taste
Cooking Fat
- 1 teaspoon butter or olive oil
Quesadilla Assembly
- 1 large flour tortilla (or whole wheat)
- 1/2 large avocado, mashed
- 1/4 cup shredded cheddar cheese
- 1 tablespoon salsa (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Whisk the Eggs: In a small bowl, whisk together the eggs, milk (if using), salt, and pepper until fully combined and slightly frothy.
- Scramble the Eggs: Heat a nonstick skillet over medium heat and melt the butter or olive oil. Pour in the egg mixture and cook gently, stirring occasionally, until the eggs are scrambled and just set. Remove from the pan and keep aside.
- Prepare the Tortilla: Spread the mashed avocado evenly over one half of the tortilla. Layer the scrambled eggs on top, followed by shredded cheddar cheese and salsa if desired.
- Fold the Quesadilla: Fold the tortilla in half carefully, pressing down gently to keep the filling secure and evenly distributed.
- Cook the Quesadilla: Place the folded quesadilla back onto the skillet over medium heat. Cook for 2 to 3 minutes on each side until the tortilla is golden brown and the cheese has melted thoroughly.
- Serve: Remove from skillet, slice into wedges, garnish with fresh cilantro if using, and serve immediately for a warm, satisfying breakfast.
Notes
- You can substitute the flour tortilla with whole wheat or gluten-free tortillas as preferred.
- Adding salsa is optional but adds a nice tangy flavor to the quesadilla.
- For a dairy-free option, omit the cheese or use a vegan cheese alternative.
- Use ripe avocado for best texture and flavor.
- This recipe can be easily doubled to serve more people.
