Low Carb Vegetarian Quesadilla Breakfast Meal
How to Make It
Step 1
Make the tortilla for the quesadilla by spreading a ½ cup of shredded cheddar in a thin layer in the base of a 6”-8” non-stick pan. Make sure there aren’t any open spaces in the layer of cheese. Heat the pan on high heat on your stove, and leave the cheese undisturbed as it melts, bubbles, and the edges just start to harden. You may use a spatula to gently re-shape the outer edge of the tortilla while it’s melting.
Step 2
Crack an egg in the center of the cheese. Sprinkle salt, pepper, and chili powder across the egg. If your chili powder seasoning has salt in it, you may reduce or omit any additional salt. Reduce the heat to medium and allow your egg white to cook. If you like fried eggs, you can break the white and yolk so it cooks faster. Additional cooking style tips are recommended within the recipe introduction.
Step 3
When the egg is mostly cooked through, use a spatula to flip the quesadilla over to finish cooking it. The cheese should naturally release from your non-stick pan with a little help from the spatula. Reduce the heat to let the egg finish cooking to your liking. Transfer the quesadilla to a serving plate to cool, and cut it into 4 triangles. Next, add chopped zucchini and cremini mushrooms to a clean mixing bowl.
Step 4
Drizzle olive oil over the chopped veggies and season with seasoned salt, pepper, paprika, onion powder, garlic powder, cumin, and red pepper. Toss the ingredients together while a pan heats on high heat on the stove. Add the seasoned vegetables to the hot pan and cook until charred and tender – about 5 minutes. Once the vegetables are cooked, reduce the stove heat to low and melt the butter in the pan. Toss the vegetables with the butter until they’re coated.
Step 5
Add fresh arugula to your serving plate. Spoon the hot, buttered vegetables onto the arugula so they wilt the greens. If you prefer, you may stir the arugula directly into the hot vegetables instead. Slice fresh avocado into thin pieces, and arrange them over your sliced quesadilla. Enjoy with hot sauce, squeezes of lemon or lime juice, chopped cilantro, or add sour cream at your discretion.
Ingredients
- Cheddar cheese – 0.5 cup, shredded
- Raw egg – 1 large
- Salt – 1 dash
- Black pepper – 1 dash
- Chili powder – 0.13 tsp
- Zucchini – 4 oz
- Brown mushrooms – 1.5 oz
- Olive Oil – 1 tsp
- Seasoned salt – 0.13 tsp
- Black pepper – 1 dash
- Paprika – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Cumin, ground – 0.13 tsp
- Crushed Red Pepper Flakes – 0.13 tsp
- Butter, unsalted – 0.5 tbsp
- Arugula – 0.75 oz
- Avocado – 1 oz