Using this seasons garden vegetables and fruits has been a joy! I try very hard to never throw away these precious foods and find ways to use in all dishes, including the one I created this morning. I had tortillas left from another meal and asked my hubby to make his much loved scrambled eggs. My plan was to make breakfast burritos. However, I decided to try the concept of combining scrambled eggs, tortillas, veggies into a frittata quesadilla. This turned out fine made on stovetop, but I will also try in the oven. My hubby loved the flavors and doesn't care how it was cooked! :-)
Notes from the Test Kitchen:
What a yummy breakfast! It's great if you're serving a crowd. Cheesy with traditional breakfast items we love, this will quickly become a family favorite. One hint... when you think the egg is set, leave it a bit more.
turkey bacon or other meat diced
eggs (I combined with Eggbeaters- not necessary)
bell pepper, diced
fresh rosemary, minced
salsa or more (we made ours)
cheese, shredded (Colby jack) (your choice)
olive oil, light
How to Make Southwest Breakfast Frittata Quesadilla
1Saute on medium-high heat: Turkey, bell pepper, onion, rosemary, garlic salt, pepper, and salt in olive oil for about 7-min; cover with lid for 3-min.
2Place into bowl and stir in salsa.
3Using same pan, lower heat to medium heat, add butter, spread around pan, lay tortilla-1 in bottom.
4Add cheese top of tortilla, then add 1/2-of meat mixture on top of cheese; add more cheese, then another tortilla. Repeat another layer of cheese, meat mixture, cheese, and last tortilla. (Cheese acts as adhesive to keep quesadilla together.)
5Spread fresh tomatoes over top of quesadilla.
6Whip eggs with 2-tablespoons water. Pour over the quesadilla and tomatoes; cover pan.
7Turn burner down to high-low heat; cook until egg is set. Slice and serve with favorite fruit!