Breakfast Quesadilla with Eggs and Cheddar Cheese

Ingredients

• 101g Egg
• 53g Cheddar cheese
• 64g Whole-wheat bread
• 100g Raw red bell pepper
• 50g Raw white onions

Method

1. 1Slice the red bell pepper and white onion into thin strips, removing any seeds and white membrane from the pepper.
2. 2Heat a non-stick skillet over medium heat. Add the sliced peppers and onions, stirring occasionally, for 5-7 minutes until softened and slightly caramelized. Transfer to a plate and set aside.
3. 3In a small bowl, crack and beat the 2 eggs together with a fork, stirring until the yolks and whites are fully combined and the mixture is uniform.
4. 4Add the beaten eggs to the same skillet over medium heat. Let the eggs cook undisturbed for 20-30 seconds, then gently push the cooked portions from the edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue for 2-3 minutes until the eggs are softly scrambled but still slightly creamy. Remove from heat.
5. 5Lay out one slice of whole wheat bread on a clean surface and top with half of the shredded cheddar cheese. Add the scrambled eggs, sautéed peppers and onions, then the remaining cheese. Top with the second slice of bread to create a sandwich.
6. 6Wipe the skillet clean and heat over medium heat. Place the assembled quesadilla in the skillet and cook for 3-4 minutes until the bread is golden brown and the cheese begins to melt. Carefully flip using a spatula and cook the other side for another 3-4 minutes until evenly golden brown and the cheese is fully melted.
7. 7Transfer the quesadilla to a cutting board and let rest for 1 minute. Cut diagonally into 2 triangles and serve immediately while hot.