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: 1serving
Ingredients
2large eggs
1tablespoonwater
1/8tspsalt
1/8tsppepper
1teaspoonolive oil
½cupslice mushrooms
½cupchopped fresh spinach
1 to 2ozgrated Swiss cheese
1large 9” to 10” tortillasized to fit your skillet
Garnish: Avocado slices
Instructions
Whisk two eggs, water, salt and pepper in bowl; set aside.
Bring 9 to 10-inch non-stick skillet up to medium heat; add oil.
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.
Pour whisked egg over vegetables, tilting pan and swirling egg a bit to cover entire skillet.
Cook for about 2 minutes (without stirring) until almost set; just very lightly wet still on top.
Top with half the cheese and tortilla.
Carefully shimmy spatula under egg mixture to flip entire thing tortilla side down.
Add remaining cheese to top egg side and cook an additional 1 minute.
Flip tortilla in half (for a half-circle) and cook for another 1 minute on each side until tortilla golden brown.