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Arugula Avocado Breakfast Quesadilla (Gluten Free)

Breakfast happens to be my favorite meal of the day and these breakfast quesadillas are one of the many reasons why. Quesadillas are great, well...any time of the day really, but why not for breakfast? Between the perfectly peppered taste of arugula, to the creamy texture of avocado, mixed with savory flavors of sharp cheddar cheese, you really cant go wrong.

Crack 4 large organic (I choose to get organic ingredients when possible, but you definitely don't have to) eggs into a medium sized mixing bowl and whisk together until combined, then set aside.


Gather 1 cup of arugula, shred about 1 cup of mild or sharp cheddar cheese, then cut the avocado into thin slices

In a large nonstick pan, scramble the eggs over medium heat, until done. Add salt and pepper to taste. I usually spray a nonstick coconut oil on the pan before cooking. Remove eggs from pan and set aside.


In the same pan, spray more nonstick cooking spray and set the heat to medium-low (more on the low side)

.

Place a tortilla to the pan, then add some shredded cheddar cheese (your preference as to how much) to one side of the tortilla. Next, add some scrambled eggs, hot sauce (if you want), arugula, and avocado slices. The amount of each ingredient will depend on the size of your tortilla. Lastly, add a little bit more cheddar cheese on top of the avocado slices, then fold the empty side of the tortilla over and flip the quesadilla.

Make sure the cheese has melted and both sides of the tortilla are golden brown.


Slice and serve immediately.

INGREDIENTS:


4 large organic eggs

1 large ripe organic avocado

1 cup of organic arugula

1 package of Siete Almond Flour Tortillas (or you can use regular flour tortillas)

1 cup of shredded sharp cheddar cheese

Hot sauce (optional) I use Cholula

Salt and Pepper to taste


INSTRUCTIONS:


1. Crack eggs into a bowl and whisk together, set aside.

2. Slice the avocado, shred the cheddar cheese, and gather the arugula.


3. In a large nonstick pan, scramble the eggs with salt and pepper until cooked. Remove the eggs from the pan and set aside.

3. In the same pan, heat the almond flour tortilla (or flour) over medium-low heat. Add the shredded cheese, egg, hot sauce (optional), arugula and avocado, to one side of the tortilla. Add a little bit more cheese on top of the avocado. After a minute or so, fold the empty side of the tortilla over.


4. Flip the quesadilla over until both sides of the tortilla are golden brown. Let sit for a couple of minutes, then slice and serve immediately.


Enjoy!

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