🔥MOUTHWATERING🔥 Egg & Cheese Breakfast Quesadilla 💥

Ingredients

• 1 tablespoon Unsalted Butter (softened, cut into small pieces)
• 2 large Eggs (room temperature)
• 1/4 teaspoon Salt (fine sea salt)
• 1/8 teaspoon Black Pepper (freshly ground)
• 1/4 cup Onion (finely diced, optional)
• 2 large Flour Tortilla (10‑inch, preferably soft)
• 1/2 cup Shredded Cheese (Mexican blend or cheddar, grated)

Instructions

1. Melt Butter

   Place the skillet over medium heat and add the butter. Let it melt and coat the surface.

   Time: PT1M

   Temperature: medium heat

2. Whisk Eggs and Seasonings

   In a mixing bowl, whisk the eggs with salt, pepper, and the diced onion until fully combined.

   Time: PT2M

3. Scramble Eggs

   Pour the egg mixture into the hot skillet. Let it sit for a few seconds, then gently stir with a spatula until the eggs are softly set but still slightly runny.

   Time: PT3M

   Temperature: medium heat

4. Set Aside Eggs

   Transfer the scrambled eggs to a plate and set aside while you prepare the quesadilla.

   Time: PT1M

5. Assemble Quesadilla

   Wipe the skillet clean, lower the heat to medium‑low, and place one tortilla in the pan. Evenly spread the scrambled eggs over half of the tortilla, sprinkle the shredded cheese on top, then fold the tortilla over to create a half‑moon shape.

   Time: PT2M

   Temperature: medium‑low heat

6. Cook Both Sides

   Cook the quesadilla for about 2 minutes, or until the bottom is golden‑brown and crisp. Carefully flip with the spatula and cook the other side until golden and the cheese is fully melted.

   Time: PT2M

   Temperature: medium heat

7. Serve

   Slide the finished quesadilla onto a plate, let it rest for 30 seconds, then cut into wedges and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g