Description
Four egg-and-cheddar breakfast quesadillas.
Ingredients
Scale
- 6 eggs Large eggs
- 2 tablespoons Whole milk
- 2 tablespoons Unsalted butter
- 1/4 teaspoon Fine salt
- 4 tortillas Large flour tortillas
- 1 cup Shredded cheddar cheese
- 2 scallions Scallions, sliced
Instructions
- Whisk six eggs with 2 tbsp milk and 1/4 tsp salt. Melt 1 tbsp of the 2 tbsp butter in a nonstick skillet and scramble over medium-low heat until egg curds are fully cooked; FDA's egg-dish endpoint is 160°F.
- Divide the cooked eggs, 1 cup cheddar and two sliced scallions among four large flour tortillas, placing filling on one half of each. Fold closed.
- Heat the remaining 1 tbsp butter across skillet batches. Cook quesadillas about two to three minutes per side over medium heat until tortillas are golden, cheese melts and centers are hot.
- Cut each into wedges and serve four provisional breakfast portions. Test egg fill, crispness and actual skillet-batch timing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: eggs about five minutes plus four skillet quesadillas in batches; pan size varies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: One quesadilla cut into wedges