Mushroom & Cheese Breakfast Quesadilla

  • Serves: 4
  • Cooks In: 15 minutes
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Ingredients

1 tsp butter
2 rashers rindless bacon, chopped
200g button mushrooms, sliced
3 eggs
2 tbs milk
4 flour tortillas
Olive oil cooking spray
1 cup grated cheddar cheese
Diced avocado, chopped parsley & yoghurt, to serve

Method

1

Melt butter in a non-stick frying pan over medium-high heat. Add bacon and cook 1 minute or until it starts to colour. Add the mushrooms. Cook, stirring for 3 minutes or until mushrooms are tender.

2

Whisk the eggs and milk together until well combined. Pour the eggs over the mushrooms and stir gently with a wooden spoon for 1 minute until they start to set. Remove the pan from the heat just before the eggs are completely set as they will continue to cook in the warm pan.

3

Put the tortillas on the clean bench. Spoon ¼ of the mushroom egg mixture on one half of each tortilla. Top with ¼ of the cheese, fold tortilla in half to cover egg and cheese.

4

Wipe the frying pan clean with paper towel. Preheat pan on medium. Lightly spray quesadillas with oil, cook 1 at a time for 3-4 minutes until the base is golden. Carefully turn over and cook a further 3 minutes. Cut the quesadillas in half and serve with avocado, parsley & yoghurt.

Ingredients

 1 tsp butter
 2 rashers rindless bacon, chopped
 200g button mushrooms, sliced
 3 eggs
 2 tbs milk
 4 flour tortillas
 Olive oil cooking spray
 1 cup grated cheddar cheese
 Diced avocado, chopped parsley & yoghurt, to serve

Directions

1

Melt butter in a non-stick frying pan over medium-high heat. Add bacon and cook 1 minute or until it starts to colour. Add the mushrooms. Cook, stirring for 3 minutes or until mushrooms are tender.

2

Whisk the eggs and milk together until well combined. Pour the eggs over the mushrooms and stir gently with a wooden spoon for 1 minute until they start to set. Remove the pan from the heat just before the eggs are completely set as they will continue to cook in the warm pan.

3

Put the tortillas on the clean bench. Spoon ¼ of the mushroom egg mixture on one half of each tortilla. Top with ¼ of the cheese, fold tortilla in half to cover egg and cheese.

4

Wipe the frying pan clean with paper towel. Preheat pan on medium. Lightly spray quesadillas with oil, cook 1 at a time for 3-4 minutes until the base is golden. Carefully turn over and cook a further 3 minutes. Cut the quesadillas in half and serve with avocado, parsley & yoghurt.

Mushroom & Cheese Breakfast Quesadilla

Tags:

 Lunch, Quick n Easy

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