Mushroom Swiss Omelet Quesadilla | Easy Breakfast “Omelet-adilla”

True. I did see this viral egg and quesadilla hack on TikTok. But in reality, I’ve been making and eating egg quesadillas for decades. DECADES!  

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
This photo isn’t doing justice to how fun and clever this recipe is — watch the video below!

Growing up in the 70s, when it was my dad’s turn to cook a meal, he would usually make us an omelet or quesadilla. This was back in the day before dads really cooked OR people even knew what a quesadilla was. So, I thought he was pretty cool!  

It was only a matter of time before the eggs met up with the cheese and tortilla. Honestly, it’s a match made in heaven. As my taste buds grew up, my love for omelets and quesadillas didn’t wane. Total comfort food to me! I started adding a variety of veggies to jazz it up and make a little more balanced meal – that works for breakfast, lunch OR dinner, by the way!

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!

Spinach and mushroom are a classic veggie combo and one of my favorites. Something about mushrooms just plays so well with eggs – it’s a plant-based umami experience. If preferred, the veggies can be swapped out for others that soften up nice and quick in a sauté pan. Think of onions, leeks, grape tomatoes, bell peppers, shaved Brussels sprouts or cabbage, chopped kale, and such.

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
I love mushrooms & spinach, but you can swap out for other veggies in this adaptable recipe!

The two eggs, an ounce of cheese and a nine-inch tortilla offer about 22 to 25g protein (even more if you can find a protein tortilla). But, if you want even a bigger protein bump, add a small handful of shredded chicken, beef or diced ham. This quesadilla hack is very adaptable to your custom desires.

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day -- breakfast, lunch or dinner!
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The Mushroom Swiss Omelet Quesadilla is such a great meal for anytime of the day, especially when you are pressed for time or fancy ingredients. Once you start making using this egg tortilla hack, you’ll never go back!   

5 from 3 votes
Mushroom Swiss Omelet Quesadilla

Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day — breakfast, lunch or dinner!

Course: Breakfast, lunch
Keyword: egg, omelet, quesadilla
Servings: 1 serving
Ingredients
  • 2 large eggs
  • 1 tablespoon water
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 teaspoon olive oil
  • ½ cup slice mushrooms
  • ½ cup chopped fresh spinach
  • 1 to 2 oz grated Swiss cheese
  • 1 large 9” to 10” tortilla sized to fit your skillet
  • Garnish: Avocado slices
Instructions
  1. Whisk two eggs, water, salt and pepper in bowl; set aside.
  2. Bring 9 to 10-inch non-stick skillet up to medium heat; add oil.
  3. Add mushrooms to skillet and saute for about 2 to 3 minutes until softened. Add spinach and stir around for another 30 seconds or until wilted a bit. Spread out evenly in bottom of pan.
  4. Pour whisked egg over vegetables, tilting pan and swirling egg a bit to cover entire skillet.
  5. Cook for about 2 minutes (without stirring) until almost set; just very lightly wet still on top.
  6. Top with half the cheese and tortilla.
  7. Carefully shimmy spatula under egg mixture to flip entire thing tortilla side down.
  8. Add remaining cheese to top egg side and cook an additional 1 minute.
  9. Flip tortilla in half (for a half-circle) and cook for another 1 minute on each side until tortilla golden brown.
  10. Cut in three wedges and serve with avocado.

Hatch Green Chile Chicken Egg Bake

Love a hearty, hot meal in the morning, like one of my favorite make-ahead breakfast casseroles – Hatch Green Chile Chicken Egg Bake. Wholesome goodness baked up in a 9”x13” dish, ready to cut into satisfying, satiating, super scrumptious squares.

Hatch Green Chile Chicken Egg Bake: This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.

Lots of protein (21g per serving) and enough carbs to give me some get-up and go, but not be “over the top.” I rely on (thawed) frozen hash brown potatoes to give me that delicious energy I need for my runs and workouts. Eggs and cheese (boosted by some blended cottage cheese) add extra protein power along with the ground chicken breast. Plus, SO MUCH flavor from roasted Hatch green chilies – I just love them!

CHECK OUT THE VIDEO TUTORIAL ON PINTEREST HERE!

Hatch Green Chile Chicken Egg Bake: This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.
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No surprise, I love these mild to medium (some varieties hot) peppers from the hallowed grounds of New Mexico. I’ve written a lot of blog posts on Hatch Green Chile recipes and tips (here’s a useful post) – and I’ve also been the champion of a Hatch Green Chile Cookoff here in Austin, Texas. A recent Hatch Green Chile recipe is 15 minute Baked Shrimp in Hatch Green Chile Sauce.

These green chiles are definitely a fan favorite for their earthy bite that doesn’t burn too much (really some are quite mild, which I think works well to compliment the flavors of both chicken and eggs). When hatch peppers aren’t in season (August – September), I rely on the Hatch Green Chile Store to quell my cravings!

Beef Egg Potato Bake Breakfast Casserole - TheFitFork.com
  • This chicken green chile casserole recipe was inspired by one of my most popular and best breakfast casserole recipes – Barn-raiser Beef & Egg Bake, a real winner that has been featured in Taste of Home and also on the Hallmark Home & Family Show.

Of course, I changed this Hatch Green Chicken Egg Bake up a bit to be a super star in its own right, but recipe concept is very similar – create a base of thawed frozen hash browns in casserole dish, pour over a mixture of cooked ground meat, veggies, etc., and then pour over an egg-milk-cheese mixture that soaks down through all the layers to create a tender but firm casserole that cuts nicely into squares that hold their shape.

Hatch Green Chile Chicken Egg Bake: This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.
Layer up in a 9″x 13″ casserole dish and bake 60 minutes.

Big enough to serve a crowd at brunch, but this breakfast egg bake with green chiles can also be cooled and frozen in single-serving portions. Then, either defrost overnight in the fridge (or on “defrost” in the microwave) before re-heating for about 60 seconds on high in microwave.

Hatch Green Chile Chicken Egg Bake: This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.

Per serving: 304 calories, 16g carbs, 16g fat, 21g protein!!! It will keep you filled up for a while without busting your calorie budget.

5 from 3 votes
Chicken Egg Bake: This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.
Hatch Green Chile Chicken Egg Bake
Prep Time
15 mins
Cook Time
50 mins
cool
10 mins
Total Time
1 hr 15 mins
 

This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb — 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.

Course: Breakfast, brunch
Cuisine: Southwestern
Keyword: chicken, egg, make ahead, meal prep
Servings: 12 servings
Calories: 304 kcal
Ingredients
  • 2 tsp. olive oil
  • ½ cup chopped white onion
  • 1 lb. ground chicken breast
  • 1 oz. packet chicken taco season mix like McCormick’s
  • ¼ cup water
  • 4 cups fresh spinach coarsely chopped
  • 1 cup chopped roasted green chiles Hatch Green Chili Store
  • ¼ cup chopped cilantro divided
  • 14 large eggs
  • 1/2 cup ricotta cheese or blended cottage cheese
  • 1/2 cup milk
  • 8 ounces shredded Monterey Jack cheese divided
  • 4 cups frozen shredded hash brown potatoes thawed
  • ½ tsp. salt
Instructions
  1. Preheat oven to 350°.
  2. Heat large skillet over medium-high. Add olive oil and onions, sauté for 1 minute. Add ground chicken breast and brown, crumbling into small pieces, for 6-8 minutes or until cooked through well. The chicken is low-fat, so there will be nothing to drain.
  3. Stir in water and taco seasoning, stir over heat to combine.
  4. Add, chopped green chiles, chopped spinach and 3 tbsp. of chopped cilantro to skillet, stir over heat until spinach wilted.
  5. Whisk together eggs, milk and ricotta cheese (or blended cottage cheese).
  6. Stir 2/3 of shredded Monterey Jack cheese into egg mixture (reserve remainder)
  7. Place shredded hash browns in bottom of 9” x 13” casserole dish that has been coated with cooking spray. Sprinkle with salt.
  8. Spoon chicken taco mixture evenly over hash browns.
  9. Pour egg mixture over taco mixture.
  10. Top with remaining cheese.
  11. Bake for 50 minutes or until center set.
  12. Let cook 5 minutes before slicing into 12 squares.
  13. For meal prep, portions may be frozen in airtight container and then defrosted and reheated, as needed.
Recipe Notes

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Cinnamon Peanut Butter Egg White Chips – Low Carb, Gluten Free

Egg white chips, I’ve heard rumor of them . . . sometimes they are called cloud chips and popular with the keto and low carb diet fans.

Whether you call it a chip or cracker, I call this low-carb snack super yummy!  Made from egg whites, peanut butter powder, cinnamon and stevia  this keto-friendly recipes has almost no carbs or fat and a good source of protein. So addictive, you'll love them for entertaining or as a grab-and-go snack after a workout. 50 calories, 1g net carb and 8g protein per 12-chip serving.

I googled “how to make egg white chips” and found an assortment of savory takes on this low carb snack. The method on how to make egg white chips seemed time consuming, requiring them to be made in mini muffin tins and pulled out one by one (ugh, I’m thinking SO MUCH STICKING).

Whether you call it a chip or cracker, I call this low-carb snack super yummy!  Made from egg whites, peanut butter powder, cinnamon and stevia  this keto-friendly recipes has almost no carbs or fat and a good source of protein. So addictive, you'll love them for entertaining or as a grab-and-go snack after a workout. 50 calories, 1g net carb and 8g protein per 12-chip serving.

I also couldn’t find any type of egg white cloud crackers that were sweet . . . in a low carb sweet way. Everything was just salty, herby, cheesy — I have a sweet tooth and want a sweet egg white chip.

My solution to both the time consuming making process AND the lack of sweet egg white chips was to just come up with my own recipe and own way of making these keto snacks.

Just shake up egg white, PB powder, cinnamon and stevia in a jar, pour out on baking sheet!

A little protein powder, cinnamon and stevia blended into the egg whites was easy enough, especially just all dumped in a mason jar and given a vigorous shake to combine. After baked crispy this tasty flavor combo reminded me of some popular cereals — like Captain Crunch mixed with Cinnamon Toast Crunch.

Cut the egg white chips into squares BEFORE they are done baking.

Common factor here is the CRUNCH. If you can pour the egg white mixture thinly enough in a big sheet pan, and par bake, cut into squares, flip and continue baking you can get the crunchiest little bites of YUM! This process of cutting them in the pan eliminated the tedious process of cooking all these cinnamon egg white chips in muffin pans.

A serving of these cinnamon peanut butter egg white chips have just 50 calories for TWELVE chips. Also, just 1g net carb and and welcomed little protein boost of 8g. If you don’t eat them all in one sitting, the leftovers can be stored in the fridge (air-tight container) and then re-crisped in the microwave for about 30 seconds, then let cool down some.

Cinnamon Peanut Butter Egg White Chips
Prep Time
5 mins
Cook Time
15 mins
Total Time
29 mins
 

This creative "chip" is made from egg whites — almost no carbs or fat and a good source of protein. So addictive, you'll love them for entertaining or as a grab-and-go snack after a workout.

Course: Appetizer, Snack, workout
Keyword: eggs, keto, low carb, sugar-free
Servings: 4 servings (12 chips each)
Calories: 50 kcal
Ingredients
  • 1 cup 8oz 100% Egg Whites
  • ¼ cup peanut butter powder (like PB Fit) or almond powder, if preferred
  • 20 drops liquid Stevia more or less, depending on sweetness preference
  • 1 tsp. ground cinnamon
Instructions
  1. Preheat oven to 400F degrees. Generously coat 10” x 15” rimmed cookie pan with cooking spray, paying extra attention to corners/sides.
  2. Add all ingredient to jar with lid and shake vigorously until combined. Pour out onto baking sheet, the entire surface should be thinly covered.
  3. Bakes for 15 minutes total but in 3 stages: First bake for 5 min, then remove and make slices with knife (6 rows short side, 8 long side for 48 pieces). Second, return and bake 5 MORE min, Third, remove and carefully use flat spatula to pull up pieces and flip over and then return to bake 5 min MORE, or until golden and crispy.
  4. Remove and let cool 5 minutes. Store in air-tight container. If needed, crisp back up in microwave for 30 seconds or so when eating leftovers.
Recipe Notes

Makes 48 chips. A serving of 12 chips has 50 cal, 0.8g fat, 1g net carb, and 8g protein

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Crustless Gouda & Ham Quiche | Gluten-free, Low-carb

If you think Gouda cheese is as goooooood-a as I do, then this gluten-free, crustlesss quiche recipe is for you! Gouda & Ham Crustless Quich - Low Carb

Rich and delicious with that smoky mild taste of Gouda cheese offset by some salty ham and of course, veggies, this easy, low-carb quiche recipe bakes up without a traditional pie crust – so no worries about gluten or excess carbs and such.  Continue reading

Low Carb Berry Clafoutis with Collagen | Paleo, Gluten-free

You say clafoutis, I say clafoutYES! Don’t be fooled, this ridiculously easy French dessert looks casual and carefree . . but it’s also quite elegant. Custardy yumminess baked over berries that you can slice neatly into a wedge – it’s worthy of a summer dinner party by the pool. Low Carb Berry Clafoutis with Collagen

I’m calling my take (oh, you KNOW I have a take) on this classic dessert Low Carb Berry Clafoutis with Collagen. I lower the carbs with natural sugar substitutes and swap flours to make this summer dessert gluten-free and Paleo-friendly.

Great Lakes Wellness discount code THEFITFORK10OFF

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