A savory protein packed breakfast that keeps you full all morning long.
Hey there cutie patooties! How’s it going? Things are good here! Allergy season is in full swing which makes me tired as shit. It just kick me on my butt. Not cool 😐 anyone else 🙋🏽??
Then there’s stress. That can also kick ya on your booty. My stress levels have been preeetty hiiiigh lately. From work, a potential move and other future things that I can not control, it’s been a bit crazy around here. At this point, I’m just giving it to the big man upstairs to handle. 🙏🏼 Hopefully the Goetz/Mcclure household settles down here soon.
The one thing getting me through is my nightly meditation at 9:45p. I can’t believe how much it relaxes me. Incredibly enough, I’m sleeping like a baby and I love it! It has definitely helped me slow my brain down before bed, which has been much needed.
So anyway let’s talk about this delish dish! I’m obsessed with quesadillas, always have, always will be. This ones pretty low key, just a gluten free tortilla, egg/eggwhite mixture, butta, avo and cheese. That’s it! It’s a perfect meal prep addition for an easy breakfast reheat during the week. Or you can add it to your brunch spread! (I have it for dinner too but we won’t go there). Talk about versatility. 🙂
I’ve tested so many gluten free tortillas and to be honest I don’t think I’ve found one that I’m completely in love with. I’ve tried everything from liveGfree to Rudis to La Tortilla Factory. It’s not that the tortillas taste bad, it’s that they don’t stay together worth crap! I usually freeze them and then pop em in the microwave to make it easier to roll up, but it almost always fails. That’s probably why I resort to making quesadillas. There’s no rolling involved. If you have a brand you like please please please let me know!
This breakfast is super simple. Whisk together an egg and some eggwhites. Scramble them up. While they cook, cut the tortilla in half, spread a little butter on each half, slather the avocado on. Add the eggs and some cheese and cook away.
This meal is perfect for when you’re in a hurry because it cooks up in less than 10 minutes, plus the clean up is a cinch. Now that’s my kind of meal!
I think the best part is that it’s loaded with healthy fats and protein to keep you full until the next meal. I promise you only need to use one tortilla. These babies are stuffed to the brim.
Not to mention the toppings you could add are endless. Salsa, green onion, plain Greek yogurt, Sriracha, the list goes on. Load them up baby!
- • 1 gluten free tortilla
- • 1 teaspoon butter
- • 1 large egg
- • ⅓ cup liquid eggwhites
- • ½ avocado
- • ¼ cup shredded mozzarella cheese
- • ¼ teaspoon red pepper flakes
- • ¼ teaspoon salt & pepper
- Extras: jalapenos, plain Greek yogurt, salsa, cilantro, green onion
- In a medium bowl, whisk together 1 large egg and ⅓ cup liquid eggwhites.
- Place cast iron skillet on stove and turn heat on high. Spray skillet.
- Pour egg mixture in skillet and scramble until cooked through. Set eggs and skillet to side.
- Cut gluten free tortilla in half and spread 1 teaspoon of butter and ½ an avocado on both halves.
- Place skillet back on burner and scrap off additional egg mixture. Spray again and place half of tortilla on skillet and sprinkle on ⅛ cup mozzarella cheese.
- Add the egg mixture and sprinkle another ⅛ cup mozzarella cheese. Place other half of tortilla on top and let cook for 3 minutes or until golden brown.
- Flip quesadilla and cook for an additional 3 minutes.
- Take quesadilla off skillet and add toppings. Enjoy!
Try Mission GF tortillas. I think they are fairly new to the brand but we got them last week and they are 👌🏼 By far the ‘most flour like’ GF tortilla I’ve had!
I will! Are they at Hy-Vee?