Introducing Michael's Breakfast Quesadilla of Great Virtue. Yes, he came up with that title on his own. This is what you get when you're engaged to an artist; there's too much creativity under one roof. I love it!
This meal came into existence after a night of white bean and sweet potato burritos. Often times, I struggle with left over ingredients that are specific to a single recipe. Carbs aren't a big part of a our daily diet unless it's in the form of homemade pizza or take out (rice, sandwiches, etc.). The one meal that we always make is breakfast. It's usually in the form of oatmeal and bananas. I decided to attack the flour tortilla's from a morning perspective.
The Breakfast Quesdilla is nothing fancy but the taste is gourmet. A sauce pan is lightly coated in extra-virgin olive oil on a very low heat. The tortilla is gentle warmed, only to the point of faint brown marks.
In a smaller separate sauce pan, I cooked egg whites beaten with a generous helping of dried garlic. Oh it smelt so lovely! You could easily use fresh garlic, but this is rush hour in our house. We almost always make breakfast the night prior.
On deck, the halved baby tomatoes, spinach, sliced onion, and 4 mix Mexican cheese await. It's super easy from this point forward, all I ask is don't burn your hand on the edge of the sauce pan.
There's no veggie sauteing required- just wilted spinach and slightly softened onions. Before you close the quesadilla, don't forget a straight single line of siriacha for the heat lovers!
I didn't really think much of it when I left this at Mike's desk for breakfast. A few minutes later though, I got an instant message with the crazy eyes and demands for a repeat of this happy quesadilla. I wasn't planning on deviating from the oatmeal plan but decided to try a bite and well... hot damn! This is a winner!
Michael's Breakfast Quesadilla of Great Virtue
make you life easy and get the veggies from the salad bar of the grocery store; don't worry about being precise on the measurements
1 flour tortilla
1 tablespoon olive oil
1/4 cup shredded cheese (4 cheese mexican)
1/2 cup cherry tomatoes, halved
1/4 red onion, sliced
generous handful of spinach
2 egg whites, whisked (optional)
2 teaspoons garlic powder
half a ripe avocado
Lightly coat a small saute pan with olive oil. Set to low heat. Add the egg whites and garlic powder. Whisk until cooked. Place on a small plate lined with a paper towel to absorb excess moisture.
Lightly coat a large saute pan with olive oil. Set to low heat. Lay flour tortilla flat and allow to slightly toast. On half of the tortilla, sprinkle half of the cheese. Add halved tomotoes and cooked eggs on top. Let it cook for a minute, till cheese melts. Add spinach, onions, the remaining cheese, and a line of siriacha. And fold the other half of the tortilla. Cook for another minute until bottom of the tortilla is toasted. Check by peeking underneath with a spatula. Don't rush it- you can't take back a burnt tortilla! Flip when it's ready. Firmly press down with the back of the spatula. It won't break so don't worry.
Serve with half an avocado because they make everything better!