About this recipe
Eggs and cheese in a tortilla is the breakfast that feels like a treat and still comes together in one pan.
Four quesadillas cook back to back. Keep the filling fairly dry so the tortilla crisps instead of steaming.
Salsa goes inside lightly, then more on the side. Too much inside makes the fold soggy.
SCRAMBLE
Step 1
Beat eggs with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium. Add spinach if using and cook until just wilted, about 1 minute.
Step 2
Pour in the eggs. Cook over medium, stirring gently, until softly set, 3 to 4 minutes. Transfer to a plate. Wipe the skillet.
QUESADILLA
Step 3
Return the skillet to medium. Add a light film of the remaining oil. Lay one tortilla in the pan. Scatter 1/4 cup cheese on half, top with a quarter of the eggs and 2 tablespoons salsa, then fold the empty half over.
Step 4
Cook over medium until the underside is golden and the cheese starts to melt, 2 to 3 minutes. Flip carefully and cook until the second side is crisp and the cheese is fully melted, 1 to 2 minutes more.
Step 5
Repeat with the remaining tortillas, eggs, cheese, and salsa. Cut into wedges and serve with extra salsa.
Tips
Drain watery salsa in a spoon before adding it inside so the tortilla stays crisp.
If a tortilla cracks when folding, warm it 15 seconds in a dry pan first to soften.
Swaps
Flour tortillasWhole wheat tortillas
Same size; slightly denser chew and a little more fiber.
CheddarPepper jack
Same amount; adds mild heat without changing cook time.
Equipment
Large nonstick skillet · Spatula · Mixing bowl
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