Recipes
Mushroom & Cheese Breakfast Quesadilla
- Meals
- 4 makes
- 15 minutes cooking
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
Cooks tip:
Quesadilla can be cooked in a sandwich toaster. Place each quesadilla between two sheets of baking paper. Use the paper to lift onto preheated sandwich toaster. Close the top and cook 4-‐5 minutes until toasted.
Method
- 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.
- 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.
- 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.
- 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.