Breakfast Quesadilla


No more boring breakfasts! No one should have to start the day with cold toast or soggy cereal! Eating a tasty, nutritious breakfast is not only a great way to start your day but its also a good way to keep you eating better throughout the day.

The breakfast quesadilla isn't a new thing, and in my opinion its really a no-rules meal. You can put whatever you like in it, as long as you have cheese in it then you're on the right track!

You will need (one serve)...
1 12-inch tortilla (Mission brand are my favourite and this time I bought wholegrain)
1/2 zucchini
2 cauliflower florets
5 cherry tomatoes
a handful of low fat cheddar cheese (or full fat if you prefer)
1 shallot, diced
1 clove garlic
sprinkling of paprika
salt and pepper
canola spray for cooking
1/4 avocado
sriracha or preferred chilli sauce for serving

Method...
1. Preheat the oven to 220 degrees celsius
2. Slice the zucchini, the cauliflower and the shallots. Halve the cherry tomatoes and crush the garlic.
3. Heat a non-stick frypan on high, spray with canola and then sauté the zucchini, cauliflower and shallots until they start to brown. Add the garlic, paprika and seasoning and toss to coat.
4. Spray a non-stick baking tray with canola and place the tortilla down, spoon the sautéed vegetables over half of the tortilla and sprinkle cheese over the top. Fold the other half of the tortilla over to make a semi-circle and then place the tray in the hot oven. Bake for 10 minutes until crisp and golden and cheese is melted. Cut into wedges and serve topped with chopped fresh avocado and a drizzle of chilli sauce.
Ooey Gooey Deliciousness!
Other filling options:
Roast/grilled chicken
Capsicum
Corn
Beans (black or kidney)
Roast potato or pumpkin
Coriander
Chickpeas
Grated Carrot
Grilled Chorizo
Prawns
Scrambled or fried eggs
Get more inspiration here: http://ohmyveggies.com/4-ways-to-make-quesadillas-10-tasty-filling-ideas/

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butte...
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo...
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grat...
Read more