Egg and Cheese Breakfast Quesadilla | One-Pan Recipe

This egg and cheese breakfast quesadilla is made in one pan in about 10 minutes. Fried tomatoes, beaten eggs, parsley, and melted cheese all folded inside a crispy golden tortilla.

This recipe comes from @ferah_kitchen on Instagram. What makes it different from a normal breakfast wrap is how you layer everything. The eggs cook directly on top of the fried tomatoes, then the tortilla goes on top of the eggs, not the other way around.

You flip the whole thing with a plate so the tortilla ends up on the bottom. Then you add cheese to one half, fold it, and fry both sides until crispy. The result is crunchy on the outside with soft egg and melted cheese inside.

Egg and Cheese Breakfast Quesadilla

Recipe by Imen DridiCourse: BreakfastCuisine: MediterraneanDifficulty: Easy

Servings

1

serving

Prep

2

minutes

Cooking

8

minutes

Calories

480

kcal

Total

10 min

A quick one-pan breakfast: fried tomato slices topped with seasoned eggs and parsley, wrapped in a crispy tortilla with melted cheese, folded into a golden half-moon. Recipe inspired by @ferah_kitchen. Ready in 10 minutes.

Ingredients

• 1 large flour tortilla (about 25 cm / 10 inches)

• 1 teaspoon butter

• 1 medium tomato, sliced into 4 thick rounds

• 2 large eggs

• 1 tablespoon fresh parsley, chopped

• Salt and black pepper to taste

• ¼ cup (30 g) shredded mozzarella or any melting cheese

Directions

• Prep: Beat the 2 eggs in a small bowl with a pinch of salt and pepper. Slice the tomato into 4 thick rounds. Chop the parsley. Have everything ready before you start cooking.
• Fry the tomatoes: Melt the butter in a non-stick pan over medium heat. Place the tomato slices in the pan and fry for about 30 seconds on each side until they soften.
• Add the eggs: Sprinkle the chopped parsley over the tomatoes. Pour the beaten eggs over everything and let them spread across the pan.
• Place the tortilla on top: Right away, lay the tortilla flat on top of the eggs. Put a lid on the pan and cook for 3 minutes on medium heat. The steam will set the eggs and stick the tortilla to them.
• Flip it: Place a large plate upside down over the pan. Hold the plate and the pan together and flip them so the tortilla is now on the bottom and the egg and tomato layer is on top. Slide it back into the pan.
• Add cheese and fold: Sprinkle cheese over one half only. Fold the empty half over the cheese side to make a half-moon shape.
• Crisp both sides: Fry for about 1 minute on each side until the tortilla is golden brown and the cheese has melted inside. Cut in half and serve right away.

Notes

Serve with olives, fresh tomatoes, or a side salad. Best eaten right away as the tortilla loses its crispiness if stored. Original recipe by @ferah_kitchen on Instagram.

FAQs

Can I make this without flipping it with a plate?

Yes. If flipping with a plate feels tricky, you can fold the tortilla in half while it is still in the pan after the eggs set. You will not get the tortilla layer on the outside, but the taste will be the same. Another option is to slide it onto the plate and then flip it back into the pan.

What cheese works best for this?

Any cheese that melts well works fine. Mozzarella, cheddar, Monterey Jack, or Gouda are all good options. Pre-shredded cheese from a bag works too. Avoid hard cheeses like Parmesan because they will not melt and stretch the same way.

Is this the same as a tortilla omelette?

Very similar. The main difference is that a tortilla omelette usually keeps the egg flat on the outside. In this recipe, the tortilla ends up on the outside after you flip it with the plate, so it gets crispy on both sides. Think of it as a breakfast quesadilla with the egg baked into the wrap.

Can I add other fillings?

Yes, but keep them thin so the quesadilla folds easily. Spinach, sliced mushrooms, or a few slices of ham work well. Add them on top of the cheese before you fold. Do not overfill it or it will not stay closed.

How do I stop the eggs from sticking to the pan?

Use a good non-stick pan and make sure the butter is spread across the whole surface before you add the tomatoes. If your pan is not non-stick, add a little extra butter or a small splash of oil. The tomatoes also release some liquid which helps keep things from sticking.