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Greek Breakfast Quesadilla
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Servings:
6
Author:
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Course:
Breakfast
Appetizer
Cuisine:
American
greek
Keywords:
eggs
Counting Macros
Meal Prep
Breakfast Quesadilla
Greek Omlette
Meal Planing
🧂 Ingredients
¼ cup
Shallot
diced, (40 grams, or 1 shallot)
1 cup
Baby Bell Mushrooms
diced, (100 grams, or 6 mushrooms)
3 cloves
Fresh Garlic
diced, (15 grams)
1 cup
Baby Spinach
(100 grams)
1 tbsp
Extra Virgin Olive Oil
12
Large Whole Eggs
12
Kaliwonder Slim Wrap
tortilla, warp, your choice works!
2 cups
Dubliner Cheese
freshly shredded, (180 grams)
¼ tsp
Salt
½ tsp
Black Pepper
1 tsp
Red Pepper
2 cups
Cherry Tomatoes
diced, (200 grams) optional
½ cup
Kalamata Olives
diced, (50 grams) optional
¼ cup
Feta Cheese
(40 grams) optional
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Instructions
1
Start by slicing all of your ingredients. Mixing your shallots, mushrooms, and
garlic in a small bowl. In a seperate bowl whisk your eggs together.
2
To ensure you use even amounts of filling in each quesadille scoop your shallot
mushroom mixture into 6 even piles.
3
Heat two saute pans to medium low heat.
• One pan should be smallish: 8-10 inches max, no bigger than you tortillas.
• The other should be larger, or use a flat square pan of you have one.
4
Now you will start making the quesadilla in asembly line form, one at a time. In
one pan you will sort by making an omlettle that you dont fold in half, then in
the other pan you will be putting the egg into the tortilla to create your
quesadilla.
5
In the smaller round pan add ½ tsp of oil to the warm pan. Then add 1 of your
little piles of shallot, garlic, mushroom mixture. Cooking for 1-2 minutes, just
enough to get them to start softening up. Then grab a handfull of spinach, tear
it up using your hands into smaller pieces and stir it into the mushrooms and
onions. Stir in for about 30 seconds just enough to get incorporated. Then
spread the spinach, onion, mushroom mixture out evenly on the bottom of the pan.
6
Pour ½ cup of your whisked eggs ontop of the spianch, mushroom, onion mixture.
Ensureing the the egg spreads out evely over top of the mixture. Cover with a
lid to help the cooking process. The eggs should stiffen up enough to flip after
2-3 minutes. Flip and cook on the other side for 1 minute. This is creating a
skinny omlette.
7
In that last minute of cooking your skinny omlette, spay the other larger or
flat pan with no stick spray. Then place one of your tortillas in the pan.
Sprinkle with 3 tablespoons of your shredded cheese, spreadding evenly.
8
Now top you cheese with the skinny omlette. Then top the omlette with 2-3 more
tablespoons of cheese. Then top the second layer of cheese with another
tortilla. Essencially making a tortialla sandwich with the egg in the middle…aka
a quesadilla! The cheese helps to glue the egg to the tortilla.
9
Cook the quesadilla for 3 minutes on the first side, then flip and cook for
another 2-3 minutes. Both side should turn a golden brown and crisp up. Once
crisp remove from the pan.
Tip: I found placing a plate on top of the quesadilla, helps it to stay together
ensuing the cheese works like glue. But also helps the tortilla to cook evenly.
10
While the your quesadilla is on the second pan cooking you can start working on
the next skinny omlette going back to step 5 and working thru the steps. Do this
until you have created each of your quesadilla.
Tip: Once I have finished each quesadilla I placed them on a plate in the oven
to help keep them warm.
11
Once you have created and cooked each of your quesadillas, top them with your
tomato olive topping and serve. Or place into your meal prep containers for the
week. Keep the tomato, olive topping seperate unti you plan to eat. You don't
want the topping to make your quesadilla soggy.
12
As you find the time during the above steps. Slice your tomatoes and olives. I
also diced a handful of spinach.
13
Mix your tomatoes, olives, spinach, and feta together.
14
Finish by sprinkling your quesadilla with your tomato olive topping.
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