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
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!
Servings: 1 omelet quesadilla
Ingredients
- 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
Instructions
- 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!
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