Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Breakfast Quesadilla

breakfast-quesadilla

This low carb breakfast quesadilla recipe will set you up all morning as it’s very filling, as well as being delicious. Here I’ve filled it with eggs, onions, tomatoes and jalapenos but you could fill it with bacon, sausage or other breakfast treats.

A perfect breakfast recipe for the weekend or if you make the bread the night before it will be a quick and easy breakfast during the week.  All you would have to do is cook the filling.   If you couldn’t finish it all, wrap the leftovers for a snack at work. 

breakfast-quesadilla

The low carb coconut flour tortilla recipe just keeps on giving.   Rather than using it as a wrap it occurred to me that I could use it for a quesadilla.  What a delightful thought this turned out to be.  One of these kept us both full and going until a late lunch.

I like the versatility of a quesadilla for breakfast although it would make a great lunch or easy supper dish too.  You can use a variety of fillings and I’ve had a delicious one with eggs, avocado and cheese.   My tip is to make a batch of the tortilla breads, keep them in the fridge and you are ready to whip up a quesadilla anytime during the day.  Serve with a side of sour cream and salsa too!

If you wanted to make a smaller breakfast quesadilla then just use the one tortilla, put the filling on one side and then fold half of the tortilla over the filling.   Half the size and all of the taste!

breakfast-quesadilla

breakfast-quesadilla
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Breakfast Quesadilla - Low Carb & Gluten Free
Course: Breakfast
Servings: 2 People
Ingredients
  • 1/4 cup (28g) coconut flour
  • 2 tablespoons (20g) coconut oil
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon (9g) psyllium husk powder
  • 1/2 cup boiling water
Filling
  • 1 onion peeled & chopped
  • 2 oz (5g) Cheddar cheese grated
  • 1 Jalapeno pepper deseeded & chopped
  • 1 tomato chopped
  • 3 eggs
  • 2 tablespoons butter
Instructions
  1. Mix the coconut flour, baking powder, salt and psyllium powder in a bowl with a whisk.

  2. Add the coconut oil and one egg. Blend until the mixture looks like breadcrumbs.

  3. Stir in the boiling water, half at a time, and blend until a dough like mixture forms.

  4. Wait for the dough to cool slightly before using your hands to shape it.

  5. Cut the dough into 4 quarters. Take one piece and shape into a ball. Roll the ball between 2 sheets of parchment paper and flatten out.

  6. Use a saucepan lid to cut out a circle of the dough.

  7. Dry fry in a pan on a high heat for 2-3 minutes each side until golden. (You can use oil to cook them if you wish).

  8. Set aside and make the filling by melting the butter in a saucepan on a medium heat. Add the onion and jalapeno and cook for 3-5 minutes until soft.

  9. Add the tomato and cook for a further 2 minutes.

  10. Beat the eggs in a bowl and season to taste. Pour the egg mixture into the saucepan and stir until the eggs are cooked through.

  11. Return one of the breads into the frying pan, and sprinkle with cheese, and half of the egg mixture. Sprinkle cheese on top, then place another bread on top of the mixture. Cook gently for about 2 minutes, until the cheese has slightly melted.

  12. Eat and enjoy a hearty breakfast!

Recipe Notes

Makes 2 quesadillas

Nutritional Info - Per Quesadilla (inc. all fillings)

581 Calories, 46g Fat, 22g Protein, 22g Carbs, 12g Fibre, 10g Net Carbs

 

 

breakfast quesadilla

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