Delicious and healthy, this recipe is a great way to up your vegetable intake for the day ahead.
4 wholemeal tortillas
1 Roma tomato, diced
2 small red potatoes, cubed
2 button mushrooms, chopped
4 free-range or organic eggs
1 garlic clove, chopped or minced
1 cup cheddar cheese, grated
1 tbsp extra virgin olive oil
½ tsp paprika
Sea salt and cracked pepper to taste
In a large frying pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes.
Add potatoes and paprika to pan, seasoning with salt and pepper. Cook for 15-20 minutes or until potatoes soften. Add mushrooms, cooking for another 2 minutes or until mushrooms brown.
Break eggs into bowl and mix with fork, adding salt and pepper for taste. Add eggs to pan and cook for 3-4 minutes until cooked through. Scramble and combine all ingredients together and place in a separate bowl.
Lower heat to medium-low and place a tortilla in the pan. Place ¼ cup of cheese, topped with ½ of the egg potato mixture, ½ of diced tomato, ½ of sliced avocado and ¼ cup of cheese. Cover with other tortilla.
Let cook for 3-4 minutes, until cheese begins to melt. Using two spatulas, flip quesadilla over and cook for a further 2-3 minutes or until cheese on the other side has melted. Repeat with remaining ingredients.
Allow to cool for 2 minutes, then cut into quarters.