Eggadilla
Meet your new favorite breakfast sensation: the Eggadilla! This ingenious fusion of scrambled eggs and a classic quesadilla delivers a quick, satisfying meal perfect for busy mornings or a cozy brunch. Fluffy, creamy eggs are seasoned to perfection and layered with melted cheddar, mozzarella, or your favorite cheese blend, nestled inside a golden, crispy tortilla. The secret to its irresistible flavor lies in cooking the eggs just shy of done, allowing them to finish melting into the gooey cheese as the tortilla toasts. Ready in just 15 minutes, this single-serving recipe is as versatile as it is delicious—customize it with fresh herbs like parsley or cilantro for a burst of brightness. Whether you're seeking a protein-packed breakfast or a savory snack, the Eggadilla is your go-to for quick, cheesy perfection.
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Recipe Information
Ingredients
- 2 pieces Large eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Butter
- 1 pieces Flour tortilla
- 0.5 cups Shredded cheese (cheddar, mozzarella, or a mix)
- 1 tablespoons Fresh parsley or cilantro (optional, for garnish)
Instructions
In a medium mixing bowl, crack the eggs and whisk them together with the milk, salt, and black pepper until fully combined.
Heat a non-stick skillet over medium heat and add the butter. Swirl the butter around until it has melted and coats the entire surface of the pan.
Pour the egg mixture into the skillet. Let it sit for about 10-15 seconds, then gently stir with a spatula, forming large curds. Remove the scrambled eggs from the heat just before they are fully cooked; they will finish cooking in the quesadilla.
Lay the tortilla flat on a clean surface. Sprinkle half of the shredded cheese evenly over one side of the tortilla.
Gently place the scrambled eggs on top of the cheese layer, spreading them out evenly. Sprinkle the remaining cheese over the eggs, then fold the tortilla in half to enclose the filling.
Wipe down the skillet with a paper towel, if necessary, and place it back on medium heat. Carefully transfer the folded tortilla to the skillet.
Cook the tortilla for 2-3 minutes on one side, or until golden brown and crisp. Flip carefully and cook the other side for an additional 2-3 minutes until the cheese has melted and the tortilla is evenly browned.
Remove the eggadilla from the skillet and allow it to cool for 1-2 minutes before slicing it into halves or quarters.
Garnish with fresh parsley or cilantro if desired, and serve immediately. Enjoy your warm, cheesy eggadilla!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 145 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
