Saturday's Fifteen Minute Gourmet

January 11, 12:40 AMNY Ethnic Food ExaminerAimée Kligman

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the NY Ethnic Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

photo: ksl.com

This is one of my favorite breakfasts for the weekend, and as usual, I have figured out a way to do this in less than fifteen minutes. I can also make it as elaborate as I want with just an additional minute or two. But the basic quesadilla with scrambled egg and melted cheese takes no more than 6 or 7 minutes per serving.

Flour tortillas (1 serving per person)

grated monterey, or Mexican 4 cheese mix

olive oil, egg beaters, pepper

(optional - avocado slices, tomato slices)

For each tortilla, you will sprinkle enough cheese to cover the surface. Place in microwave for no more than 1 minute on high. While that is cooking, heat a tbsp of olive oil in a skilled, and when it starts to sizzle, pour one serving of eggbeaters in the center of the heated oil. Pepper to taste, and quickly flip over egg, as it takes less than a minute to cook. Remove tortilla from microwave, and place scrambled egg in the center and fold over. 

If you are adding avocado, slice it as thinly as possible and put in microwave with cheese segment. In the case of tomatoes, they can be sliced and inserted into the tortilla or served on the side.