Breakfast Quesadilla
An easily adaptable dish that is perfect for student meals and budgets, these quesadillas can be made ahead and frozen for quick breakfasts throughout the week.
Introduction
Quesadillas are tasty and infinitely adaptable – why not chuck in your leftovers or add some veggie sausages? To turn these into freezer- friendly breakfust burritos, fill the wraps and roll up, then wrap each one in aluminium foil. Place all the wrapped burritos in one resealable freezer bag and remove and reheat as needed. Just remember to remove the foil before microwaving!
Ingredients
| 1 | large ripe avocado |
| ½ tsp | ground cumin |
| juice of ½ | lime |
| 2 | spring onions (scallions), finely sliced |
| 80g (3oz) | small tomatoes, such as cherry, chopped |
| 3 | eggs |
| 1 tbsp | soured cream or crème fraîche |
| 1½ tsp | harissa (optional) |
| knob of | butter |
| 2 tbsp | finely chopped coriander (cilantro) leaves |
| 4 | soft white wraps |
| 80g (3oz) | grated cheddar |
| salt and black pepper |
Method
Halve the avocado, remove the stone and scoop out the flesh into a bowl. Use a fork to roughly mash in the cumin, lime juice and some seasoning. Fold through the spring onions and tomatoes, and set aside.
Whisk the eggs in a bowl with the soured cream, harissa, if using, and seasoning. Melt the butter in a frying pan over a medium heat. Add the eggs and gently scramble using a wooden spoon, then gently fold through the chopped coriander.
Take one wrap and spread half the avocado mixture over it evenly. Spoon over half the eggs and finish with half the grated cheddar. Top with another wrap, pressing down a little to help seal it. Repeat with the remaining ingredients.
Place a dry frying pan over a medium heat. Cook one quesadilla at a time for 3 minutes, carefully flipping over with a spatula onto the other side for a further 2–3 minutes, or until the outside is crisp and the cheese is melted. Remove and fry the remaining quesadilla.
Slice and serve while warm.
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