Mornings around our house are always hectic. Getting four kids ready for school and out the door in time to beat the first bell isn’t always an easy accomplishment and finding ways to feed them a quick and easy (but nutritional) breakfast can often be challenging.
Somehow, we manage to succeed every morning, but there are days where I wonder if we are going to make it on time. Because our mornings are hectic, breakfast has always been my most challenging meal, but I know how important it is for my kids to eat a good breakfast before school. I also know how having a protein rich breakfast helps kids to maintain their energy, which helps them to do better in school, but sometimes it is hard to find the time to have a nice, hot breakfast ready.
Since my kids love just about anything if it is in a tortilla, I’ve decided to start incorporating tortillas into our breakfast more often. This simple breakfast quesadilla recipe fits exactly what I need out of a morning meal. It is a quick, simple, no fuss recipe and has plenty of substance to get my kids started out on the right foot each morning and to sustain them until lunchtime.
This recipe isn’t complicated and, as an added bonus, it can be taken on the go for those times when time is more tight than usual.
- 1/2 teaspoon extra-virgin olive oil
- 3 eggs
- 2 (10-inch) flour tortillas
- 1/4 cup shredded Cheddar cheese
- Heat a nonstick sauté pan, big enough to fit tortillas, over medium-low heat. Add oil.
- Add eggs, breaking yolks. Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done (over-hard), about 2 minutes. Transfer to a plate.
- Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese. Place cooked eggs over cheese. Top with remaining cheese and tortilla. Cook until bottom tortilla is a little brown and cheese starts to melt, 1 to 2 minutes. Flip with a spatula and brown the other side. Remove from pan.
- Slice into wedges and serve warm.