Baked Breakfast Quesadilla

Flour tortillas loaded with cheese, scrambled egg and tomatoes and baked in the oven for a quick, nutritious tasty breakfast at home or on the go. Serves 2

Course Breakfast, brunch, Lunch, Snack

Cuisine Mexican

Keyword Baked, Cheese, eggs, semi-dried tomatoes, tortillas

Prep Time 5 minutes

Cook Time 10 minutes

Author Susan

Ingredients

20g unsalted butter
3 eggs, beaten
⅛ teaspoon fine salt
⅛ teaspoon freshly ground black pepper
8 cherry tomatoes, quartered
70g grated cheese eg cheddar
2 large wraps (23-25 cms/8-9 inch)

Instructions

Put the eggs into the small mixing bowl, season with salt and pepper and mix well with a fork.
Quarter the tomatoes and grate the cheese.
Lay the wraps on a flat surface and sprinkle the cheese over half of both wraps, 2.5cms/ 1 inch from the edge
Put the butter in a non-stick frying pan or saucepan and melt over a moderately high heat.
As soon as it has melted, add the eggs and cook, stirring with a wooden spoon until just cooked to your liking
Immediately put on top of the cheese.
Pile the tomatoes over the top of the egg and season with a little more salt and pepper.
Fold the wraps over and press down.
Place the wraps on a baking tray and bake for 5 minutes.
After 5 minutes, turn the wraps over and bake for a further 3 – 5 minutes until heated through to the centre and the wrap is crispy.
To serve: remove from oven and place on a chopping board. Slice in half and serve, either as it is, or with your choice of optional serving extras such as avocado, tomato sauce/ketchup, chutney, chilli sauce, pesto, baked beans, mushrooms, sausages or bacon.

Recipe Notes

Equipment:

small mixing bowl and fork
chopping board and knife
kitchen scales and measuring spoons
non-stick saucepan and wooden spoon
baking tray, lined with baking parchment
to freeze (if required) foil and baking parchment or parchment lined baking paper

Cook from frozen:

Lay the wrap on some baking parchment lined foil on a flat surface and sprinkle the cheese over half of the wrap, 2.5 cms/ 1 inch from the edge.
Cook the eggs as described above and leave to cool. When cool top the cheese with the eggs.
Pile the tomatoes over the top of the egg and season with a little more salt and pepper
Fold the wrap over and press down.
Wrap with the baking parchment lined foil and freeze. Can be stored in the freezer for up to 3 months.
When you are ready to cook, unwrap the quesadilla leaving it on the baking parchment it was frozen in and place it on a baking tray.
Put into a cold oven and turn the oven on. Cook for 20 minutes until thoroughly defrosted and heating through. Turn over and cook for a further 5 minutes until the centre is hot and the wrap is crispy.
Serve as above.