MAKE-AHEAD BREAKFAST QUESADILLAS
RECIPE TYPE
Vegetarian
SERVES
Serves 6
Prep time: 30 min
Total time: 50 min
Ingredients
INGREDIENTS
12 large Longo’s Enriched Coop Eggs |
1/2 cup Longo’s Signature 2% Milk |
2 tbsp Longo’s Salted Butter, divided |
6 Longo’s Large Flour Tortillas |
2 cups grated Longo’s Signature Mozzarella Cheese |
1 cup crumbled feta cheese |
2 cups lightly packed Longo’s Baby Kale |
1 cup drained Longo’s Roasted Pepper Slices |
Longo’s Canola Cooking Spray |
Directions
DIRECTIONS
Whisk together eggs and milk in large bowl.
Heat 1 tbsp of the butter in large non-stick skillet over medium heat. Add half the egg mixture to the pan, stirring constantly and cooking for about 2 minutes or until just set. Transfer to a clean bowl; set aside. Repeat with remaining butter and eggs. Wipe out skillet.
Return skillet to medium heat and spray with Longo’s Canola Cooking Spray. Lay 1 large tortilla flat in the centre of pan. Working quickly, on one half of the tortilla, layer 1/6th of the scrambled eggs, mozzarella, feta, spinach and peppers.
Fold the empty half of the tortilla over the egg mixture and press the quesadilla down with the back of a spatula. Cook for about 2 minutes until the bottom begins to brown; flip carefully. Cook for an additional minute or until cheese is melted. Transfer to a cutting board. Repeat with remaining ingredients.
Let quesadillas cool slightly before cutting each into 3 pieces each.
Tip: To freeze, lay quesadillas flat on baking sheet, cover and transfer to freezer. Once frozen, transfer to a Longo’s Large Zipper Freezer Bag.
To reheat, place quesadilla in skillet over medium-low heat for about 4 minutes or until warmed through. Alternatively, microwave on medium heat for 2 to 3 minutes, flipping over halfway through.
NUTRITIONAL INFORMATION
Protein 32g | Fibre 3g |
Fat 29g | Sugar 6g |
Carbs 37g | Sodium 1,360mg |
