Ingredients
| Large eggs |
4
|
| Salt & pepper |
to taste
|
| Butter or cooking oil |
1 tbsp
|
| Scallions |
4
|
| Small flour tortillas |
4
|
| Shredded cheddar cheese |
1 cup
|
| Optional Toppings: Cilantro, Salsa, or Sour Cream |
Directions
- CRACK the eggs into a bowl, SEASON with a pinch of salt and pepper, and BEAT them until well combined.
- In a non-stick skillet, MELT the butter (or heat the cooking oil) over medium heat. POUR the beaten eggs into the skillet and cook, stirring occasionally, until they are scrambled and just set. REMOVE from heat.
- CHOP scallions and SET ASIDE.
- LAY out the flour tortillas on a clean surface or plate. SPRINKLE a portion of shredded cheddar cheese evenly on one half of each tortilla, leaving a small border around the edges. SPOON the scrambled eggs on top of the cheese, followed by a layer of scallions. FOLD the other half of each tortilla over the filling, creating a half-moon shape. REPEAT for every tortilla.
- HEAT a clean skillet or griddle over medium heat. PLACE the quesadillas on the skillet and COOK for about 2-3 minutes on each side, or until they are golden brown and the cheese has melted.
- REMOVE from heat and LET THEM COOL for a minute before slicing them into wedges. Optional to garnish with cilantro or leftover scallions.
- SERVE your quesadillas with sides like salsa or sour cream.