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Breakfast Quesadilla


  • 2 eggs1 teaspoon kosher salt2 tortillas (I use whole wheat or spelt)1/2 cup Mexican blend cheese (or you can use cheddar, monterey jack or mozzarella)1 teaspoon oil
  • 2 eggs
  • 1 tsp kosher salt
  • 2 tortillas
  • 1/2 cup Mexican blend cheese (or use cheddar, monterey jack or mozzerella)
  • 1 tsp oil


  • Whisk 2 eggs and salt in a bowl for 30 seconds until combined.*
  • Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
  • Pour in the whisked eggs, tilting the pan to spread it evenly across.
  • Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
  • Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this┬áhere).
  • Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
  • Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
  • Cut into wedges and serve with salsa, pico de gallo, ketchup, or cilantro.


*If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.