Cheesy Breakfast Quesadilla

Ingredients

• 4 whole large eggs
• 2 whole flour tortillas (8-inch)
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tablespoons butter
• ¼ teaspoon each salt and pepper

Instructions

1. 1

   Crack the 4 eggs into a small bowl, add 0.25 teaspoon salt and 0.25 teaspoon pepper, and whisk with a fork until the yolks and whites are completely blended together and uniform in color.

2. 2

   Place a 12-inch non-stick skillet over medium heat and add 1 tablespoon of butter, tilting the pan so the melted butter coats the bottom evenly, about 30 seconds.

3. 3

   Pour the whisked eggs into the skillet and let them sit undisturbed for 10 seconds, then use a rubber spatula to push the eggs from one edge toward the center; repeat every 10 seconds, stirring gently, until the eggs are soft and creamy with no visible runny liquid, about 4 minutes total.

4. 4

   Transfer the scrambled eggs to a plate and wipe out the skillet with a paper towel to remove any stuck-on egg, leaving the pan on medium heat.

5. 5

   Place one flour tortilla flat on the skillet and sprinkle half of the cheese (0.5 cup) evenly across the entire surface, leaving a 1-inch border around the edge.

6. 6

   Spread half of the scrambled eggs in a single layer on top of the cheese, leaving a 1-inch border uncovered around the edge.

7. 7

   Fold the tortilla in half like a book, pressing gently with the spatula so the cheese and eggs stay inside, and cook without moving it until the bottom surface turns golden brown and crispy, about 1 minute 30 seconds.

8. 8

   Flip the quesadilla in one quick motion so the uncooked side now touches the pan, and cook without moving it until this side is also golden brown and crispy, about 1 minute.

9. 9

   Slide the cooked quesadilla onto a cutting board and repeat steps 5 through 8 with the second tortilla, remaining cheese (0.5 cup), remaining scrambled eggs, and the remaining 1 tablespoon of butter added to the skillet.

10. 10

    Cut each quesadilla in half along the fold line using a sharp chef's knife, and serve immediately on individual plates while the cheese is still melted and warm.

Tools you’ll need

• small bowl
• fork
• 12-inch non-stick skillet
• rubber spatula
• paper towels
• plate
• cutting board
• sharp chef's knife

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