Breakfast Quesadilla

Seasoned Eggs are cooked flat over sliced tomatoes and green onions, then folded inside a crispy flour tortilla with melted mozzarella cheese.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: American, Mexican

Keyword: breakfast quesadilla, comfort food, one-pan, quick, Savory

Servings: person

Calories: 494kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Nonstick pan Use one that is slightly larger than your tortilla so the egg has room to spread
1 Wide spatula Needed to flip the tortilla and egg together without tearing

Ingredients

1 piece egg
2 grams Maggi Magic Sarap
2 pieces tomatoes sliced crosswise
2 stalks green onion chopped
1/4 cup mozzarella cheese
1 piece flour tortilla
2 tablespoons olive oil

US Customary - Metric

Instructions

Combine the egg and Maggi Magic Sarap in a small bowl. Beat well until the seasoning is mixed in, and then set aside.
1 piece egg, 2 grams Maggi Magic Sarap
Heat the olive oil in a nonstick pan over medium heat.
2 tablespoons olive oil
Arrange the sliced tomatoes in the pan. Cook for 30 seconds until they start to soften.
2 pieces tomatoes
Sprinkle the chopped green onions over the tomatoes and within the spaces in between. Pour in the beaten egg over the entire surface. Continue cooking over low to medium heat until the egg sets enough that it no longer runs.
2 stalks green onion, 1 piece egg
Place the flour tortilla on top of the egg and press down gently. Carefully flip the whole thing so the tortilla is on the bottom.
1 piece flour tortilla
Sprinkle the mozzarella cheese over one half of the egg. Fold the tortilla in half and continue cooking until the cheese fully melts, about 1 to 2 minutes. You can also use other cheeses here.
1/4 cup mozzarella cheese
Transfer to a cutting board. Slice and serve for breakfast or brunch.

Video

Notes

Pan size matters – Use a pan that is about the same size as your tortilla. If the pan is too big, the egg will spread too thin and will be hard to fold.

Tortilla size – An 8-inch flour tortilla works best for this recipe. Burrito-size tortillas are too large and will leave you with a lot of empty space when you fold.

Shred your own cheese – Pre-shredded mozzarella from a bag has a coating that slows down melting. If you shred it yourself from a block, the cheese melts faster and gets stretchier.

Double up for more people – Cook one quesadilla at a time even if you are making several. Trying to do two in the same pan makes flipping hard and the cheese will not melt evenly.

Serving idea – Slice into triangles and serve on a plate with a small bowl of salsa for dipping. A squeeze of calamansi or lime on top also tastes good.

Nutrition