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Mushroom Egg Quesadilla

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A quick and savory mushroom egg quesadilla filled with sautéed mushrooms, fluffy eggs, and melted cheese in a crispy tortilla.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 4 tortillas
  • 4 eggs
  • 1 1/2 cups mushrooms, sliced
  • 1 cup cheese (cheddar, mozzarella, or Monterey Jack)
  • 1 tbsp olive oil or butter
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp green onions or fresh herbs (optional)

Instructions

  1. Heat olive oil or butter in a pan over medium heat.
  2. Sauté mushrooms until golden and tender.
  3. Add garlic and cook briefly until fragrant.
  4. Whisk eggs with salt and black pepper, then pour into the pan.
  5. Cook gently, stirring until eggs are just set.
  6. Remove the mixture and set aside.
  7. Place a tortilla in the pan and sprinkle with cheese.
  8. Add mushroom and egg mixture, then top with more cheese.
  9. Cover with another tortilla or fold in half.
  10. Cook until golden and crispy, then flip and cook the other side until cheese is melted.
  11. Slice and garnish with green onions or herbs before serving.

Notes

  • Add spinach, bell peppers, or onions for extra vegetables.
  • Include cooked chicken or beans for more protein.
  • Add hot sauce or chili flakes for a spicy version.
  • Use medium heat to ensure a crispy tortilla without burning.
  • Reheat in a pan or oven to maintain crispiness.

Nutrition

Find it online: https://juliameals.com/mushroom-egg-quesadilla/