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Breakfast Quesadilla
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5 from 1 vote

Simple Breakfast Quesadilla Recipe

Hesitating what to make for a busy breakfast? You will not find anything easier than this Breakfast Quesadilla! Fresh tomatoes, fluffy eggs, creamy avocado, and gooey parmesan cheese, all enveloped in crispy tortilla shells.
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Main Course
Cuisine: Mexican, World
Keyword: Breakfast Quesadilla, Breakfast Quesadilla recipe, Quesadilla recipe
Servings: 1 servings
Calories: 432kcal
Author: Nata


  • not-stick skillet


  • 1 tortilla
  • 1 tbsp butter
  • 3 cherry tomatoes
  • 2 eggs
  • 1/4 cup grated parmesan
  • half avocado sliced
  • fresh basil


  • In 10-inch nonstick skillet, melt butter over medium heat. Once the butter melt, arrange nicely sliced tomatoes in a pan and cook for 2 minutes. Meanwhile, beat eggs with a pinch of salt and pepper.
  • Pour the egg mixture over the tomatoes and let it cook for some more minutes until the eggs are almost done. When the omelet looks practically cooked, top it with a tortilla. Using a spatula loosen the edges away from the pan.
  • Top the pan with a large flat plate. Flip the skillet, holding the plate on it, so the omelet drops onto the plate. Bring the pan back to the stove. Transfer the quesadilla gently to the pan with the tortilla side down. Sprinkle parmesan cheese generously. Arrange in one layer some slices of avocado on one side. Top with fresh basil.
  • Fold the quesadilla and cook for 2 - 3 more minutes until the cheese melts and the outside is nice and crispy.


Calories: 432kcal | Carbohydrates: 21g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 879mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1291IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 3mg