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!
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!
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.
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.
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!
Omelet meets quesadilla in this quick and easy egg recipe that is satisfying for any meal of the day — breakfast, lunch or dinner!
- 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
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Whisk two eggs, water, salt and pepper in bowl; set aside.
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Bring 9 to 10-inch non-stick skillet up to medium heat; add oil.
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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.
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Pour whisked egg over vegetables, tilting pan and swirling egg a bit to cover entire skillet.
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Cook for about 2 minutes (without stirring) until almost set; just very lightly wet still on top.
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Top with half the cheese and tortilla.
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Carefully shimmy spatula under egg mixture to flip entire thing tortilla side down.
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Add remaining cheese to top egg side and cook an additional 1 minute.
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Flip tortilla in half (for a half-circle) and cook for another 1 minute on each side until tortilla golden brown.
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Cut in three wedges and serve with avocado.
I’m feeling perfectly healthy, working out and washing my hands like a fiend – but I’m about out of energy today! So canned tuna to the rescue – check out my recipe for Tuna Avocado Zucchini Boats. Ridiculously easy, super tasty and right on point with lean protein and other healthy nutrients to fuel my active lifestyle. Read on to get this canned tuna recipe: