Scrambled Egg Quesadilla with Tomato

Ingredients

• Tortillas1 count (40 g)
• Tomato1 count (130 g)
• Garlic1/2 clove (2 g)
• Egg2 count (110 g)
• Parsley1 tablespoon (4 g)
• Mozzarella Cheese2 slice (50 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Preheat a pan over medium-high heat. Meanwhile, chop the garlic with tomato.

2. 2

   Step 2

   Once heated, add the vegetables to the pan together with the oil, salt and pepper to taste.

3. 3

   Step 3

   Stir-fry for 3 minutes over medium heat. Then, cover and continue cooking for 5 minutes over medium-low heat.

4. 4

   Step 4

   When the tomato has released its juice, add the chopped parsley, eggs and salt and pepper.

5. 5

   Step 5

   Reservar. Stir occasionally until the eggs set.

6. 6

   Step 6

   In other pan, place the tortilla and cook for a few seconds over low heat until brown.

7. 7

   Step 7

   After flipping, add shredded cheese and the eggs. Fold in half and turn off.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Egg Quesadilla with Tomato can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.