Breakfast Quesadilla

The quesadilla is a little more involved and great for on the weekends when you have a little more time. You can use regular flour tortillas or siete almond or cassava flour tortillas for a grain-free, less inflammatory option. 

Procedure

Whisk together eggs and salt. Melt the butter in the pan over medium heat, then add eggs. Gently move the eggs around as they begin to set. Cook just until fluffy, careful not to overcook. Top the tortillas with the cheeses, eggs, bacon and peppers. Top with the greens and the other tortillas. Cook in a nonstick pan or with some olive oil. Cook over medium heat for 3-4 minutes on each side. Serve with guacamole, pico de gallo and sour cream if desired. 

Adapted from Half Baked Harvest

Ingredients

6 large eggs

Pinch of sea salt

½ tsp butter

1 can (4 oz) green chiles

1-2 chipotle peppers in adobo (canned), finely chopped

4 flour tortillas or Siete tortillas for a grain-free option

½ cup shredded cheddar cheese

½ cup shredded pepper jack cheese

4 slices cooked bacon, crumbled

1-2 cups baby spinach or arugula

2T chopped fresh chives

Olive oil