Omelette Quesadillas

5 from 2 votes

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

Prep Time20

Cook Time12

Total Time32

Course: Breakfast

Cuisine: Mexican

Servings: quesadilla

Calories: 348kcal

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

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.

Nutrition does not include condiments.