Egg Quesadilla

This is by far one of my all-time favorite recipes, not just because it’s simple, quick, packed with protein and completely customizable, but because both of my boys love it!

There was a time when finding ways to get better-balanced meals for my boys was a little more challenging…anyone else?! These days they seem to eat practically anything and everything all day long, but it wasn’t always the case. Enter egg quesadilla. I first tackled eggs with the boys with my egg protein pancakes, then we moved onto feta scrambled eggs, and since tortillas have always been on the menu (my son used to get just tortillas at On The Border!), combining the 2 seemed like a natural progression.

I first started making these almost 5 years ago but have tweaked them a bit along the way. I now combine an egg with egg whites, add a smidge of cheese and use only 1 tortilla, but if you prefer 2 tortillas or your child has texture issues, sandwiching the eggs in between 2 tortillas with or without melty cheese may help! We all enjoy them in a different way, and it’s super simple to customize because they are cooked one at a time!

These are the base ingredients:

• 1 egg
• 1/2 cup plus 1 tbsp eggs whites (Equivalent to 3 egg whites)
• 1 tbsp cottage cheese (optional)
• 1 organic whole wheat tortilla

It’s at this point when you can customize! For myself I like cook 3 cups of baby spinach and add a couple of sundried tomatoes. One of my sons likes it straight up without any extras and a cheese quesadilla on the side, and my other son likes to just add shredded cheddar topped with one tortilla.

Heat up an 8″ pan on medium-low heat until 1 tablespoon of butter is melted. I prefer butter, but ghee, beef tallow, or coconut oil are other healthy options. Mix together the egg, egg whites and cottage cheese and add to the heated pan. Please note that if you’re adding greens and prefer them cooked, sauté them in the melted butter until it wilts, as soon as it’s bright green and tender, and then add the egg mixture. Heat on medium-low heat until eggs are almost cooked, then add shredded cheese and top with tortilla. Allow the cheese to warm so the tortilla adheres to the cheese egg mixture and then flip onto the tortilla side. It’s at this point that you can add a little more shredded cheese and top with another tortilla. Cook until desired doneness. I prefer the tortilla to hold up but not be too crispy. The great thing about home cooking is that it’s whatever you like!

I like to have a simple salad with fresh greens and red wine vinaigrette on the side or some roasted broccoli or asparagus and that’s a wrap….ha! This quesadilla is perfect at any time of day! Please comment below when you try it and share what your favorite add-ins are! Homemade breakfast sausage is another one of my favorites!