• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Father's Day
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Breakfast

    Omelette Quesadillas

    Published: Jul 27, 2023 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    These Omelette Quesadillas are so versatile you can serve them for Breakfast or Breakfast for Dinner!

    You can tailor them to whatever ingredients you have on hand. You can easily customize them to each person's tastes by adding or omitting toppings.

    They are a great way to serve a crowd. You can make them and hold them in a warm oven till they are all ready. They also reheat well.

    You are basically going to whisk some eggs as you would for an omelette. I added some diced cooked sausage in to the egg mix. These don't cook for very long so whatever you add to the egg has to either cook quickly or be precooked.

    You are going to steam the quesadilla in a covered skillet and after you turn it you will add shredded cheese and whatever toppings you like. I pre-cooked some mushrooms, peppers and onions to go on the cheese. Then I added jalapenos and salsa as condiments when I served mine. My husband forewent the jalapenos and salsa. See how easy that was to cusotmize?

    Mushrooms, peppers, cheese, eggs ready to make and omelette quesadilla.
    Omelette quesadilla ingredients
    Omelette quesadilla igredints sauteeing in a pan.
    Toppings sauteeing in skillet
    Omelette quesadilla in skillet.
    Quesadilla in skillet
    Omelette quesadilla toppings in skillet.
    Quesadilla toppings
    Omelette quesadilla in covered skillet.
    Covered skillet
    Close up omelette quesadilla toppings in skillet.
    Melted quesadilla toppings
    Close up omelette quesadilla toppings in skillet.
    Omelette quesadilla on plate with jalapenos

    It takes about 4-5 minutes per quesadilla. I had two skillets going so I made a batch of 4 and we had the last 2 the second day.

    If you are cooking for a crowd you have a couple of choices... if you have a really large skillet you can cover you can use 10 " tortillas and cut them into sections. If you are making several quesadillas you can keep them warm on baking trays in a 200 degree oven until the rest are ready. Just note they will have to be in a single layer or the melted cheese and toppping will mess up the other tortillas touching.

    The recipe is written for one 8" quesadilla so you can scale it up as needed.

    Close up omelette quesadilla toppings in skillet.

    Omelette Quesadillas

    Quick to make, easy to customize and delicious to eat - these breakfast quesadillas will be crowd pleasers!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 20 minutes mins
    Cook Time: 12 minutes mins
    Total Time: 32 minutes mins
    Servings: 1 quesadilla

    Equipment

    • covered skillet 8-10" depending on the size of your tortillas

    Ingredients

    Per Quesadilla

    • 2 8" tortillas
    • 1 egg
    • ¼ cooked sausage link diced finely

    Topppings

    • 2 oz melting cheese of your choice Monterey Jack (with pimento or jalapeno), Mozzarella are both good
    • 1 large mushroom
    • 2 Tbsps onion diced
    • ¼ small sweet pepper sliced vertically, thinly

    Garnishes

    • jalapenos, sour cream, cilantro, salsa optional, vary to suit your tast

    Instructions

    • Suatee vegetables toppings in a non-stick skillet or in microwave until they are softened.
    • Warm a 10" skillet over medum low heat. Dip the tortillas in water and allow excess to drain off.
    • Lay 1 tortilla in bottom of the skillet. Gently pour the whisked egg mixture into the center of the tortilla. Try to keep it within the edges of the tortilla but if it seeps to the outer edge it will still be okay. Cover with the second tortilla. Gently press the outer edges of the tortillas together. (They won't stick firmly but it will help).
    • Cover the skillet and allow quesadilla to cook about 3 minutes on the first side. Flip the tortilla. It should just be starting to brown nicely. Spread the grated cheese on top, and top evenly with your sauteed vegetable mixture. Cover and allow quesadilla to cook another 1-2 minutes until the cheese has melted fully.
    • Serve with additional jalapeno, sour cream, salsa condiments of your choice.
    • If you are making a large batch - use two skillets and transfer finished quesadilas to in a single layer to large baking trays covered in parchment. Keep warm in a 200 ° oven til ready to serve.
    • Refrigerate leftover up to 2 days and gently reheat in microwave.

    Notes

    Nutrition does not include condiments.

    Nutrition

    Calories: 348kcal | Carbohydrates: 6g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 226mg | Sodium: 560mg | Potassium: 282mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1253IU | Vitamin C: 26mg | Calcium: 458mg | Iron: 2mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Father's Day Recipes

    • French Brie Burger
    • Juicy burgers filled with melted cheese, caramelized onion and bacon, on a bun on a summery plate with dill pickle slices.
      Beer Can Stuffed Burgers
    • bourbon-bacon-burger
      Double Bourbon Bacon Burgers
    • Quartered quesadillas on a plate with avocado on the side
      Grilled Chicken Quesadillas

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.