Annabel Karmel’s scrambled egg quesadillas

  • Prep: 5 mins
  • Cook: 5 mins


  • 1 tbsp olive oil
  • ¼ red onion, finely chopped
  • ¼ red pepper, finely diced
  • 4 cherry tomatoes, chopped
  • A knob of butter
  • 2 large British Lion eggs, beaten
  • 1 tbsp milk
  • 2 tbsp Cheddar cheese, grated
  • 2 mini tortilla wraps


  1. Heat the oil in a small frying pan. Add the onion and red pepper and fry for 3 to 4 minutes. Add the tomatoes and fry for 30 seconds, then spoon onto a plate.
  2. Beat the eggs and milk together in a bowl. Wipe the pan clean then add the butter. When the butter is foaming, add the British Lion eggs and stir over the heat until lightly scrambled and spoon onto a plate.
  3. Put one wrap onto a board. Top with the scrambled eggs and diced vegetables and sprinkle with cheese. Top with the second wrap and press down.
  4. Place in a frying pan and heat until golden on both sides. Slice into three triangles and enjoy.

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3.3 / 5 rating (16 votes)

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