I don’t care how old you are, there is no rule/law/governance that says breakfast foods HAVE to be for breakfast! This is a great meal/snack/appetizer/dinner/lunch/midnight snack/3am home from the bar food… and yes breakfast or brunch addition.
This morning I got up and was witness to something pretty miraculous here in Pittsburgh… the sun! No really, the sun was actually shining AND there was NO SNOW! I know right?! LOL So while Mr. Fantabulous was in sleepytown, I decided to get my grocery list together and hit the park for a quick run. When I got outside though that sun was pretty deceiving. Why? It was 32 degrees folks. April.. 32 degrees. Yeah.. I’m still in Pittsburgh.. *sigh*. But I was already dressed to run so I figured I might as well do it anyway. After a quick jaunt I hit the grocery store. Now by this time it was eh.. 11am ish. Can someone please explain to me that, on a Saturday, when 90% of the population grocery shop, are there ever ONLY 3 lanes open??? I mean seriously, WHY! You have lines out the wazoo and you have 9,987 employees standing around.. OPEN UP MORE LANES.. please.
By the time I got home it was noonish and I was STARVING! See normally after a workout I have protein of some sort (lately it’s been my Guiltless Chewy Oat Chocolate Chip Cookies) but this morning I had squat and was famished! In record speed I put the stuff away and as I was just getting ready to make something to eat my sleepy-eyed husband paddled out barefoot to the kitchen, rubbing his eyes giving me that ‘morning honey’ smile. I kissed him on the forehead, patted his butt (TMI? lol) and told him to go get a shower and I’d have brunch done in a few. For him he wanted ‘dippy eggs and toast’ but I wanted to keep the carbs down for me so I went with this quesadilla.
I had this done, plated and well on its way to my mouth in under 10 minutes! BONUS! Sadly one thing most people don’t realize is that those of us that post recipes and pictures on our sites never really get to eat HOT food. See by the time we go to eat the food it’s luke warm. Why? We strive for that perfect shot. I mean we eat visually so it’s important to not only have the food taste amazing but to also visually stimulate you.
This morning I think the camera Gods were on my side as I literally only had to take maybe 9 shots and I was done. The food was still hot, the cheese was gooey and melted and finally my tummy could stop rumbling.
When I cut into this (I use a pizza cutter – to me that seems easier), you could hear the crispiness of the tortilla which is such an awesome sound. When I pulled it away the cheese stranded and I mean really, who doesn’t love strands of melty cheese???
So whatever time of day or night it is, you’re gonna love this! What I love MOST about this – you can put in whatever you have available in your fridge!Print
- 2–10” round Wheat Tortillas (or any flavor/gluten-free)
- 2 large eggs (or 1/2 cup plus 2 Tbl egg whites)
- 3 tsp milk (or water)
- 2 pinches of salt
- 1 pinch of pepper
- 4 baby portabella mushrooms, cleaned and sliced into 1/4” thick slices
- 1 pinch of salt
- 4 slices of baked ham, sliced thin
- 4 slices of Colby jack cheese, cut in half
- 1/4 cup roasted red peppers, rough cut and strained
- 2 Tbl butter (unsalted)
- 1 tsp chives, minced
- Crack both eggs in a bowl and whisk in the 3 tsp milk, 1 pinch of salt and pepper until frothy and combined. You actually want to whisk pretty vigorously as your goal here is to incorporate as much air as possible. That’s the key to fluffy scrambled eggs.
- Spray a 10” round skillet with cooking spray and place over medium heat.
- Prior to adding the egg, put a drop of water in the pan. If the water ‘hisses’, then the pan is ready. Pour in the eggs but do NOT stir. Let the eggs cook for up to a minute or until the bottom starts to set.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Gently remove the eggs from the pan and place on a plate.
- Add in 1 Tbl of butter and the mushrooms.
- Add the remaining pinch of salt and cook for 2-3 minutes per side or until the mushrooms have browned and the liquid is gone.
- Next add in the peppers, stirring to combine with the mushrooms and cook for 1 minute.
- Remove from the pan and place on a plate.
- Wipe out your skillet and add 1/2 Tbl butter (just split up the remaining Tbl of butter).
- When the butter has melted and the edges begin to bubble, add 1 tortilla down.
- Place 2 slices of ham on top, overlapping slightly. This will cover most of the entire tortilla.
- Next place 2 half pieces of cheese on one half of the tortilla (the side closest facing you).
- Place half of the eggs, mushrooms and peppers on top of the cheese. Again, you only want to cover half of the tortilla as you’ll be folding this over.
- Sprinkle 1/2 tsp of the chives on top and top with 2 half slices of cheese.
- Cook for 2-3 minutes or until the edges start to crisp and get slightly browned. If it gets browned too fast, reduce the heat to medium-low.
- Using a spatula, gently take the side furthest away from you and fold it up over the toppings.
- Gently use the back of your spatula to press it down. It should be golden brown and shouldn’t require flipping.
- Cook for 30 seconds or until the cheese starts to melt. If you need to flip it, use a wide spatula and a free hand (watch as it will be hot) and working fast, flip it.
- Plate and let sit for 15-20 seconds.
- Cut with a pizza cutter.
What you put in this is your call. Go with what you have available in the fridge. Saute some onions, peppers. Go with diced broccoli, crispy bacon and cheddar! Go southwest and add some diced jalapenos, black beans and salsa!