Cheesy Egg Quesadilla

Name: Cheesy Egg Quesadilla
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 eggs; 1 tablespoon milk; 0.125 teaspoon salt; 0.125 teaspoon black pepper; 0.5 tablespoon butter or olive oil; 2 flour tortillas (small (6-inch)); 0.25 cup Monterey Jack or cheddar cheese (shredded); 0.25 cup mild salsa (for serving); 0.5 avocado (sliced, for serving)

Simple and satisfying quesadilla filled with scrambled eggs and melty cheese, served with a side of mild salsa and fresh avocado slices.

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 1
Cuisine: Mexican
Difficulty: Easy
Cost: $2.14/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian
Low-Sugar
High-Protein

Ingredients

2 eggs
1 tablespoon milk
0.125 teaspoon salt
0.125 teaspoon black pepper
0.5 tablespoon butter or olive oil
2 flour tortillas (small (6-inch))
0.25 cup Monterey Jack or cheddar cheese (shredded)
0.25 cup mild salsa (for serving)
0.5 avocado (sliced, for serving)

Instructions

In a small bowl, whisk together 2 eggs, 1 tablespoon milk, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Heat 1/4 tablespoon butter or olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until just set, about 2-3 minutes. Remove from skillet and set aside.
Wipe out the skillet. Place one flour tortilla in the skillet. Sprinkle with half of the shredded Monterey Jack or cheddar cheese, then add half of the scrambled eggs.
Top with the second flour tortilla. Cook for 2-3 minutes per side, or until tortillas are golden brown and the cheese is melted and bubbly.
Remove from heat, slice into wedges, and serve immediately with mild salsa and sliced avocado, if desired.

Notes

You can add a pinch of garlic powder or onion powder to the eggs for extra flavor if you like.

Nutrition (per serving)

Calories: 485
Protein: 22.8 g
Carbohydrates: 30.5 g
Fat: 30.8 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 11.2 g
Sugar: 3.1 g
Cholesterol: 410 mg