The Breakfast Quesadilla at the French Meadow Cafe has got to be one of my favorite items on the menu. Sprouted tortillas? Love. Eggs? Love. Spinach? Love. Cheese? Obviously.
It has been far to long since I’ve visited the cafe, but I was craving that quesadilla so I decided to make it myself. The taster suggested adding some peppers, onions and mushrooms to the egg mixture and I’m always happy to add some extra vegetables to meals – the more vegetables the better in my book.
While this may be called a Breakfast Quesadilla, I consider to be a well-balanced meal anytime of the day. And I can tell you from experience that it happens to taste wonderful at dinner time.
Breakfast Quesadilla – 2 servings
- 2 French Meadow Sprouted Tortillas
- 1/2 cup green pepper, chopped
- 1/2 cup onion, chopped
- 4 oz mushroom, roughly chopped
- 2 eggs and 1 egg white, whisked together
- 2 cups spinach
- toppings: guacamole, salsa, jalapeño sour cream
Spray pan with cooking spray and add onions, peppers and mushrooms, stirring occasionally over medium heat. Add eggs and cooked until set, 2-3 minutes. Heat large pan over medium heat. Place one tortilla in pan and layer with egg mixture, spinach and cheese. Top with other tortilla and cook until cheese has melted. Slice and serve with guacamole, salsa and jalapeño sour cream.