This quick and easy breakfast quesadilla recipe with mushrooms, tomatoes and cheese will only take you less than 10 minutes. It’s healthy, high in protein, and vegetarian. It’s perfect for hectic mornings when you need something healthy and filling that you can make in a jiffy. And I’m sure it’ll become your new favorite breakfast.
How to sauté mushrooms like a restaurant or a chef?
- Start by cleaning the mushrooms with a dry brush or paper towel. Avoid washing them with water, as mushrooms can absorb excess moisture, which can dilute their flavor when cooked.
- Heat a nonstick skillet over medium-high heat. Don’t add oil at this time.
- Once the pan is hot, add the sliced mushrooms to the dry pan. Let them cook undisturbed for about 2 minutes until they begin to release their natural water content.
- Once the mushrooms release their water, stir-fry them until the water evaporates and they develop a rich and savory flavor. Avoid stirring the mushrooms before they release their water, as this will prevent them from developing a beautiful golden color.
- At this point, you can start seasoning. Add butter or olive oil and your favorite seasonings like garlic, parsley, etc.
If you follow these steps, you can saute mushrooms like a professional chef and make perfectly cooked and flavorful mushrooms that will impress your family and friends.
INGREDIENTS:
6 Bella mushrooms, sliced
1 medium tomato, sliced
1 cup grated mozzarella cheese
2 eggs
1 flour tortilla
1 tablespoon oil or butter
salt
COOKING INSTRUCTIONS:
- Clean the bella mushrooms with kitchen pepper and slice them. Set aside.
- Wash and slice the tomato, and set aside.
- Beat two eggs in a bowl, mix well, and set aside.
- Heat the pan to medium heat, pour the oil, and add the sliced mushrooms. Don’t turn for 2 minutes.
- Sprinkle a little salt on top and stir-fry them until the water evaporates. Transfer them to a plate.
- Pour the egg into the pan and put the tortilla on top. Turn them over and put the mushrooms on one side. Put the sliced tomatoes on top of the mushrooms. Put the grated mozzarella cheese on top of the tomatoes.
- Fold the tortilla in half. Flip it over and fry the other side.
- Ready to serve.
What sides go well with breakfast quesadilla:
Mexican Cheese Dip (Queso Dip)
Taro Milk Tea
Potato Salad
Bruschetta Bread
More breakfast ideas:
Crispy and Fluffy French Toast
Potato Rosti with Cheese Breakfast Quesadilla
Sweet Potato Breakfast Casserole With Egg And Cheese
Deviled Egg Salad Sandwich Roll
Egg And Sweet Corn Breakfast Quesadilla
Cheesy Gluten-Free Cabbage Pancake – 10 Minutes
Watch how to make:
Cheesy Breakfast Quesadillas with Mushrooms and Tomatoes
Prep : 5 minutes
Cook : 5 minutes
Serving :
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This quick and easy breakfast quesadilla recipe with mushrooms, tomatoes and cheese will only take you less than 10 minutes. It's healthy, high in protein, and vegetarian. I'm sure it'll become your new favorite breakfast.
Ingredients
MUSHROOM AND TOMATO QUESADILLA:
- 6 bella mushrooms, sliced
- 1 medium tomato, sliced
- 1 cup shedded mozzarella cheese
- 2 eggs
- 1 flour tortilla
- 1 tbsp butter or oil
- salt
Instructions
MUSHROOM AND TOMATO QUESADILLA:
- Clean the bella mushrooms with kitchen pepper and slice them. Set aside. (Note 1)
- Wash and slice the tomato, set aside.
- Beat two eggs in a bowl, mix well and set aside.
- Heat the pan to medium heat, pour the oil and add the sliced mushrooms. Don't turn for 2 minutes. (Note 2)
- Sprinkle a little salt on top and stir-fry them until the water evaporates. Transfer them to a plate.
- Pour the egg into the pan and put the tortilla on top. Turn them over and put the mushrooms on one side. Put the sliced tomatoes on top of the mushrooms. Put the grated mozzarella cheese on top of the tomatoes.
- Fold the tortilla in half. Flip it over and fry the other side.
- Ready to serve.
Video
Tips & Notes:
- Bella mushrooms contain a lot of water. If you clean it with water. It absorbs more water. In this way, after frying, the mushroom won’t have such a strong flavor.
- Don’t turn or stir mushrooms for 2 minutes, then stir-fry until water evaporates. In this way, they develop a strong mushroom flavor. This is the secret of the restaurant to get a delicious stir-fried mushroom.
Nutrition Information:
Serving: 100g Calories: 242kcal (12%) Carbohydrates: 9g (3%) Protein: 14g (28%) Fat: 17g (26%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.03g Cholesterol: 139mg (46%) Sodium: 354mg (15%) Potassium: 358mg (10%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 752IU (15%) Vitamin C: 6mg (7%) Calcium: 231mg (23%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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