Omelet Quesadilla
Transform your breakfast routine with this delicious and easy-to-make Omelet Quesadilla! Combining the fluffy richness of an omelet with the crispy, cheesy goodness of a quesadilla, this fusion recipe is perfect for busy mornings or a satisfying brunch. Crafted with just a handful of pantry staples, this meal layers scrambled eggs, melty cheese, and your choice of savory fillings—like bacon, spinach, or bell peppers—inside a golden-brown tortilla. Ready in just 20 minutes, it’s a versatile dish that’s endlessly customizable and perfect for any time of the day. Serve it warm with a side of salsa and sour cream for a flavor-packed, protein-rich meal that’s perfect for breakfast, lunch, or even a quick dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggs
- 2 tablespoons milk
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter
- 1 flour tortilla (8-inch)
- 0.5 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 0.5 cups cooked fillings (e.g., diced bell peppers, cooked bacon, ham, or spinach)
- 0.25 cups salsa (for serving, optional)
- 0.25 cups sour cream (for serving, optional)
Instructions
In a small bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the butter. Swirl the pan to coat the surface evenly.
Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes until the edges start to set.
Using a spatula, gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath. Repeat until the omelet is mostly set but still slightly soft on top.
Place the tortilla on top of the omelet while it’s still in the pan. Gently press the tortilla down with the spatula to help it adhere to the eggs.
Carefully flip the omelet and tortilla together so that the tortilla is now on the bottom. Lower the heat slightly to prevent burning.
Sprinkle the shredded cheese evenly over half of the omelet, followed by the cooked fillings of your choice.
Fold the tortilla in half to form a quesadilla and press gently with the spatula to seal.
Cook for an additional 1-2 minutes on each side, or until the tortilla is golden and crispy, and the cheese is melted.
Remove the quesadilla from the skillet and let it rest for 1 minute before slicing into wedges.
Serve warm with salsa, sour cream, or your favorite accompaniments.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.9 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 688 mg | 53% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 875 mg | 19% | |
*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.
