Breakfast Quesadilla - Low Carb & Gluten Free
Servings: 2 People
Print Recipe
Ingredients
- ¼ cup (28g) coconut flour
- 2 tablespoons (20g) coconut oil
- 1 egg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon (9g) psyllium husk powder
- ½ 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
- Mix the coconut flour, baking powder, salt and psyllium powder in a bowl with a whisk.
- Add the coconut oil and one egg. Blend until the mixture looks like breadcrumbs.
- Stir in the boiling water, half at a time, and blend until a dough like mixture forms.
- Wait for the dough to cool slightly before using your hands to shape it.
- 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.
- Use a saucepan lid to cut out a circle of the dough.
- 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).
- 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.
- Add the tomato and cook for a further 2 minutes.
- 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.
- 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.
- Eat and enjoy a hearty breakfast!
Notes
Makes 2 quesadillas
Nutritional Info - Per Quesadilla (inc. all fillings)
581 Calories, 46g Fat, 22g Protein, 22g Carbs, 12g Fibre, 10g Net Carbs