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Eggs Quesadilla with Salmon and Cheese

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine All
Servings 1 quesadilla
Calories 450 kcal

Equipment

  • 1 non-stick pan

Ingredients
  

  • 3 medium eggs
  • Pinch of salt and pepper
  • 100 g smoked salmon
  • 1 teaspoon butter can be replaced with extra-virgin olive oil
  • 1 whole grain tortilla around 8-inch/20cm
  • 1/2 cup grated cheddar and mozzarella cheese
  • A handful of arugula optional

Instructions
 

  • Prep Your Eggs - Whisk those beautiful farm-fresh eggs with a pinch of sea salt and freshly cracked pepper until perfectly combined. You want them silky smooth before they hit the pan, darlings! This is the foundation of our breakfast masterpiece.
  • Master the Scramble - In a non-stick pan over medium heat, add the butter or olive oil then the whisked eggs. Cover the eggs with the tortilla and let it cook for 4-5 minutes.
  • Begin the Assembly - This is where our transformation begins! Once the eggs are done from one side, flip the tortilla. Sprinkle half of your cheese mixture evenly across the entire surface. And add the smoked salmon to one half. Top it with arugula or you can skip the greens altogether.
  • The Perfect Fold - Add the rest of the cheese on top of the salmon and fold the tortilla-with the topping over the filled side, creating a half-moon of deliciousness. Press down gently with your spatula to help seal all that goodness inside.
  • The Golden Finish - Let your creation cook for 2-3 minutes until golden brown and crispy on the bottom. Then, with all the confidence of a breakfast chef, flip it carefully and cook for another 2 minutes until both sides are perfectly crispy and the cheese is melted to perfection.
  • The Final Touch - Let it rest for one minute (I know it's hard to resist!), then slice into triangles. Garnish with extra fresh herbs and serve immediately while the cheese is still in that perfect, stretchy state!

Notes

  • Perfect Egg Texture - Remove your eggs from the heat when they're still slightly glossy, as they'll continue cooking from residual heat. Overcooked eggs will become dry and rubbery in your quesadilla.
  • Temperature Control - Keep your pan at medium heat throughout cooking. Too high heat will burn your tortilla before the cheese melts, while too low won't give you that perfect crispy exterior.
  • Cheese Selection Tips - Grate your cheese fresh rather than using pre-shredded varieties. Pre-shredded cheese contains anti-caking agents that can prevent proper melting and that perfect cheese pull.
  • Salmon Tips - Bring your smoked salmon to room temperature before using. Cold salmon can prevent your cheese from melting evenly. Also, tear it into bite-sized pieces for easier eating.
  • Make-Ahead Option - You can scramble the eggs in advance and store them in the fridge for up to 24 hours. Just warm them slightly before assembling your quesadilla.
  • Storage Tips - These quesadillas are best enjoyed fresh, but if needed, you can wrap cooled leftovers in foil and refrigerate for up to 24 hours. Reheat in a dry skillet to maintain crispiness.
  • Tortilla Trick - If your tortillas are stiff or cold, warm them briefly in the microwave between damp paper towels for 10-15 seconds. This makes them more pliable and less likely to crack.
  • Serving Suggestion - Cut your quesadilla with a pizza cutter rather than a knife for clean, sharp edges that won't squish out the filling.
  • Portion Control - Don't overfill your quesadilla! This will make it difficult to flip and might cause the filling to spill out during cooking.