Sauteed veggies and fried eggs cooked into a crispy quesadilla with melted cheese! So delicious served with some guacamole or sour cream for a savory breakfast! A unique way to make your quesadillas that you will love!
I’ve been craving eggs in my third trimester so I wanted to find more ways to eat eggs in the morning other than scrambled or hardboiled! This crispy omelet quesadilla is filled with veggies and cheese. I mashed some avocado as a dip with each bite. You can also dip it with guacamole or sour cream!
First, the veggies with cooked until softened and then I cracked two eggs on top. The tortilla was placed on top, flipped and then garnish with cheese before folding in half to cook until crispy!
Crispy Breakfast Omelet Quesadilla
- 2 large eggs
- 1/2 roma tomato chopped
- 1/4 cup mushrooms sliced
- Handful of baby spinach
- 1 flour tortilla
- 1/4 cup shredded cheese I used vegan
- Salt and pepper to taste
- Preheat pan to medium heat with olive oil. Add roma tomato, mushrooms and spinach to cook until spinach is wilted, about 30 seconds.
- Crack 2 eggs on top of veggies, place tortilla on top after egg has been cooking for about 15 seconds. Flip with spatula and sprinkle with 1/4 cup cheese.
- Fold in half and cook until tortilla is browned!