Breakfast quesadilla

Breakfast quesadilla

From
Posh Eggs
Serves
2-4
Prep
20 mins
Photographer
Louise Hagger

Quesadillas are a brilliant way to get kids to eat a good breakfast. Omit the harissa and they’ll love these handheld cheesy triangles. They’re a great way to use up leftovers, too.

Ingredients

Quantity Ingredient
1 large ripe avocado
1/2 teaspoon ground cumin
1/2 lime, juiced
2 spring onions, finely sliced
80g cherry tomatoes, chopped
3 eggs
1 tablespoon soured cream or creme fraiche
1 1/2 teaspoons harissa
knob butter
2 tablespoons finely chopped coriander leaves
4 soft white wraps
80g grated cheddar
salt
freshly ground black pepper

Method

  1. Halve the avocado, remove the stone and scoop out the flesh into a bowl. Use a fork to roughly mash in the cumin, lime juice and some seasoning. Fold through the spring onions and tomatoes, and set aside.
  2. Whisk the eggs in a bowl with the soured cream, harissa and seasoning. Melt the butter in a frying pan over medium heat. Add the eggs and gently scramble using a wooden spoon, then gently fold through the chopped coriander.
  3. Take one wrap and spread half the avocado mixture over evenly. Spoon over half the eggs and finish with half the grated cheddar. Top with another wrap, pressing down a little to help seal. Repeat with the remaining ingredients.
  4. Place a dry griddle or frying pan over medium heat. Cook one quesadilla at a time for 3 minutes, carefully flipping over with a fish slice onto the other side for a further 2–3 minutes, or until crisp and melted. Remove and fry the remaining quesadilla. Slice and serve while warm.
Tags:
eggs
breakfast
lunch
dinner
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