This whole wheat breakfast quesadilla is served with fresh mango and wild blackberries (picked fresh from the garden). The eggs are from Eagle Wood Farms, one of the weekly farmers at the Farmers’ Market of Plainville. My gluten free option simply omits the wrap but Trader Joe’s has a nice brown rice wrap if you want a good alternative.
This is a 3 egg recipe which in our household serves 2
1/4 onion; minced
1/2 red bell pepper; minced
handfull of fresh cilantro; chopped
2 Tablespoons extra virgin olive oil
1/4 teaspoon salt
salt and fresh ground black pepper to taste
shredded (I used cheddar) cheese; optional
whole wheat wrap; optional (I used Cedar’s brand but if you have an organic brand I would do that. I was simply pinched for time and sometimes we succumb to the demands of modern society. If I was really good I would get up an extra hour early to make homemade, organic whole wheat tortillas- but I’m not/or wasn’t)
While washing and cutting the onion, red bell pepper and cilantro, preheat to medium a large heavy bottomed skillet that has a lid. I like cast iron for most jobs. The pan will be hot by the time the vegetables are ready to go in. Add the olive oil, the vegetables and sprinkle with salt. Stir, turn the heat to medium low and cover. This is a good time to prep a side if you are having one. I pealed and diced a mango (see below if you are new to this) and poured on some freshly picked wild black raspberries but the meal doesn’t really need anything extra.
When the vegetables have just started to simmer and cook, about 3 minutes, crack in the eggs (don’t worry if a yolk breaks, or break if you don’t like “runny yolk” as my family calls it) cover and continue with the other prep if you are adding something. If you want the tortilla/wrap warm I find it easiest to simply put it into a toaster oven for 1 minute and leave it in there until ready to fill. This takes the refrigerator chill out of the tortilla/wrap.
Let the eggs cook until the whites are no longer translucent. Remove from heat. With the edge of a spatula divide the servings then transfer onto a tortilla/wrap or directly onto a plate. Salt and pepper to taste. Sprinkle with shredded cheese if using and enjoy!
Peal the mango with a potato pealed, slice the two sides along/off of the flat oval pit, cut the short remaining sides from the pit and then it is simply cut the two large haves into strips and cube by cutting in the opposite direction. Then (very unladylike/caveman depending on the cook) suck any remaining fruit off of the pit.