Mushroom & Cheddar Breakfast Quesadilla
Nutrition per serving
Protein per 100 kcal: 5g · Energy from macros: 22% protein / 31% carbs / 47% fat
Ingredients
- 200g mushrooms, sliced
- 2 large eggs
- 2 large whole-wheat flour tortillas
- 60g reduced-fat Cheddar, grated
- 2 spring onions, sliced
- 1 garlic clove, minced
- 1 tsp butter
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
- 4 tbsp salsa, to serve
Instructions
Heat the butter and olive oil in a large pan over medium heat, add the mushrooms and cook for 5-6 minutes until browned and their liquid has evaporated.
Add the garlic, spring onions and paprika, cook for 1 minute, then season with salt and pepper and tip the mushrooms onto a plate.
Beat the two eggs in a bowl, pour into the same pan and cook over low heat, stirring, until just set.
Lay one tortilla in the pan and top one half with the egg, mushrooms and half the grated Cheddar.
Fold the empty half over the filling, press gently, and cook for 2-3 minutes per side until golden and crisp and the cheese has melted.
Repeat with the second tortilla, cut each quesadilla into wedges and serve hot with salsa.
This mushroom and cheddar breakfast quesadilla is a quick, satisfying morning meal — sautéed mushrooms with egg and melted Cheddar tucked inside a golden, crisp tortilla. Light enough for weekdays and ready in about 22 minutes.
