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Breakfast Quesadilla - Egg & Cheese (Basic)

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 large flour tortilla (8–10 inches)
  • 1/2 to 3/4 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 tablespoon butter (or neutral oil)
  • Salt and black pepper to taste
  • Optional add-ins: chopped scallions, diced tomatoes, cooked bacon or ham, a pinch of chili flakes
  • Optional toppings for serving: salsa, hot sauce, sour cream, avocado

Method
 

  1. Beat the eggs: Crack the eggs into a bowl. Add a pinch of salt and pepper. Whisk until smooth and slightly frothy; this helps create softer eggs.
  2. Warm the pan: Set a nonstick skillet over medium heat. Add half the butter and let it melt, coating the surface.
  3. Scramble the eggs: Pour in the eggs. Let them sit a few seconds, then gently push with a spatula, forming soft curds. Cook just until set but still moist. Slide the eggs to a plate.
  4. Assemble in the pan: Reduce heat slightly. Add the remaining butter. Place the tortilla in the skillet. Sprinkle half the cheese over one side of the tortilla.
  5. Add the eggs: Spread the scrambled eggs evenly over the cheese. Sprinkle the remaining cheese on top of the eggs. Fold the tortilla in half to cover the filling.
  6. Cook until crisp: Press lightly with a spatula. Cook 2–3 minutes per side, or until the tortilla is golden and the cheese is melted. Adjust heat so it browns without burning.
  7. Rest and slice: Transfer to a cutting board. Let it rest 1 minute so the cheese sets slightly. Cut into wedges.
  8. Serve: Enjoy as is, or add salsa, hot sauce, sour cream, or avocado. Eat immediately for the best texture.