I made these little quesidillas for breakfast on Easter Sunday. I love trying something new for breakfast on the weekends. I had some fresh herbs on hand from our dinner the previous night and some whole wheat tortillas I needed to use up. Personally, the fontina cheese is my favorite part. You can use any kind of cheese you'd like but I'm in love with fontina.
Cheesy Herb & Chive Breakfast Quesidillas
recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
2 tablespoons finely chopped chives
2 tablespoons chooped parsley
4 tablespoons shredded fontina cheese
2 whole wheat tortillas
salt & pepper
2 tablespoons butter
Heat a medium sized frying pan on med to low heat, and melt 1 tablespoon butter. In a small bowl, beat eggs, fresh herbs, and salt and pepper. Pour eggs into frying pan and cook, stirring occasionally until they are just cooked through. Remove from pan and set aside. Wipe down pan and melt the other tablespoon of butter. Bring the pan to med-hi heat. Place one tortilla in pan. Place 1 tablespoon of cheese on one half of the tortilla. Top the same half with half of he scrambled eggs, and spinkle the eggs with another tablespoon of cheese. Fold over the tortilla over to meet the other side and carefully flip. Once browned on both sides, transfer to cutting board and slice into 3 pieces. Repeat to make the second quesidilla.