Name: Annabel Karmel’s scrambled egg quesadillas
Prep time: 5 min
Cook time: 5 min
Ingredients: 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

Prep: 5 mins
Cook: 5 mins

Ingredients

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

Method

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.
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.
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.
Place in a frying pan and heat until golden on both sides. Slice into three triangles and enjoy.

Click on the stars to rate this recipe:

Annabel Karmel’s scrambled egg quesadillas

Ingredients

Method

You might also like

Asparagus and leeks with egg dressing

Egg and bacon soufflé

How to make an omelette

Low calorie herby couscous with roasted veg and egg