One-pan breakfast quesadillas

Delicious and healthy, this recipe is a great way to up your vegetable intake for the day ahead.

Serves 2


  • 4 wholemeal tortillas
  • 1 Roma tomato, diced
  • 2 small red potatoes, cubed
  • 2 button mushrooms, chopped
  • 4 free-range or organic eggs
  • 1 avocado
  • 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


  1. In a large frying pan, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool for 2 minutes, then cut into quarters.
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