Keto Egg Fast Cheese Quesadilla
How to Make It
Step 1
Choose a standard 8” good-quality non-stick pan or cast-iron skillet. For one serving, spread a ½ cup shredded cheese in the base of the pan into a thin layer. Make sure you don’t leave any open spaces. Then, heat the pan on high heat and leave the cheese undisturbed as it melts. Watch for the cheese to melt, bubble, and begin to harden starting from the outside to the center of the pan.
Step 2
When the cheese is entirely melted and just the edges have started to harden and darken, crack an egg into the center of the pan. Let the egg whites naturally fall and cook in the melted cheese. Sprinkle all seasonings over the entire quesadilla. Leave the egg undisturbed as it continues to cook while the cheese continues hardening. Use a spatula to gently begin lifting the edges of the cheese to release from the pan.
Step 3
Once all the cheese is hardened and naturally releases from the pan, use your spatula to flip the whole quesadilla over. Let the egg finish cooking and frying in the pan to your liking, from over-easy to well done. Reduce the stove heat to an appropriate level for cooking the eggs and spices without burning. When your quesadilla is done cooking, transfer it to a plate to cool for just a minute before cutting into triangles.
Ingredients
- Cheddar cheese – 0.5 cup, shredded
- Raw egg – 1 large
- Salt – 1 dash
- Black pepper – 1 dash
- Cumin, ground – 0.13 tsp
- Paprika – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Cayenne – 0.13 tsp