Eggs and Blue Cheese Quesadilla

May 09, 2023May 9, 20230 13

Eggs and Blue Cheese Quesadilla for a flavorful breakfast or brunch

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

550

Sugar

Fat

41g

Eggs and Blue Cheese Quesadilla is a savory and flavorful breakfast or brunch dish. The blue cheese adds a tangy and rich flavor to the dish, while the creamy avocado balances the saltiness of the cheese. Arugula adds a fresh and peppery taste to the dish. This recipe is quick and easy, perfect for busy mornings or lazy weekends. It is a great option for those who love a savory breakfast but want to avoid unhealthy options like bacon or sausage.

Instructions

1.	Heat a non-stick skillet over medium heat and melt 1 tbsp of butter in the skillet.
2.	In a small bowl whisk together the eggs and set aside.
3.	Add the flour tortilla to the skillet and sprinkle half of the cheese on top of the tortilla.
4.	Next, pour the whisked eggs onto the cheese.
5.	Sprinkle the remaining cheese on top of the eggs and place the other tortilla on top. Cook for 2-3 minutes each side, or until the cheese is melted and the tortilla is crispy.
6.	Serve the quesadilla with sliced avocado and a handful of arugula.

PROS

This dish is quick and easy to make, perfect for a busy morning.

The combination of eggs, blue cheese, and avocado make for a flavorful and satisfying meal.

Arugula adds a fresh, peppery taste to the dish.

CONS

The blue cheese in this recipe may not be suitable for those who are lactose intolerant or have a dairy allergy.

HEALTH & BENEFITS

Eggs are a great source of protein, which helps to keep you feeling full and satisfied throughout the morning.
Avocado is a healthy source of heart-healthy fats and fiber.
Arugula is rich in antioxidants and is packed with vitamins and minerals like vitamin A, vitamin C, and calcium.

	2 flour tortillas
	1/3 cup crumbled blue cheese or 1/3 cup goat cheese
	4 eggs
	1/2 avocado
	2 tablespoons butter
	2 cups arugula