Eggs Over Easy Quesadilla – Serves 1
2 flour or corn tortillas
1 tsp salt
1 tsp black pepper
2 tbsps salsa OR chopped tomatoes/onions
2 tbsps shredded sharp cheddar
1 tbsp shredded mozzarella (optional additional cheese)
Crack two eggs into a non-stick pan. When one side is cooked (around 3 minutes) you will know because it’ll come off the pan with ease…just nudge at the edges until you can get all the way under with a spatula. Flip over and cook on the other side for about 3 minutes (this is about how long it should sit on the first side). Transfer to a plate. Lower the heat on the pan to about medium heat and place your tortilla down, sprinkle half of your cheese on the tortilla and cover with a lid to let the cheese melt for about 1 minute. Transfer the eggs to the tortilla, add the salsa or chopped tomatoes/onions to the top of the egg. Then add the other half of the cheese and top with the other tortilla. At this point the bottom tortilla should be toasted and firm. Flip the entire stacked quesadilla over to the other side and cover with the lid and let cook for about 1 minute to let the cheese melt.
Take off the heat and plate with some sour cream, salsa and/or chopped avocado. Add a coffee and a side of fruit, good to go for a full hearty breakfast or brunch idea ☺
Since we’re talking about breakfast and eggs, I have to tell you about this delicious frittata I had at Boulevard Woodgrill in Arlington. My friend K is back in town and back to the USA after living a year abroad in Japan. So, we decided to go to brunch and catch up on things. I ordered the Boulevard Frittata which was filled with bacon, ham, green peppers, onions and tomatoes…and was delicious. I mean, bacon, come on, it was delicious. We washed it all down with some mimosas.