The tortilla is a staple of my breakfast diet. I’m not much of a toast person. This tends to shock most people considering that I could easily devour half of a crusty French baguette if you let me. I think it comes down to my abhorrence of sliced bread. One loaf will actually languish for months in the freezer–at which point it’s developed a severe case of freezer burn, and I’ve decided that it’s disgusting to keep bread in one’s freezer for that long and chuck it.
But back to the tortilla. The tortilla has become my go-to breakfast vessel on days when I actually manage to eat breakfast. I am a big fan of eggs, and tortillas just make eating them on the go so much nicer. They just taste more delicious when all rolled up in burrito form. Ever slathered a tortilla in cream cheese and just eaten that? No. Well, get to it, people! Totally unhealthy and totally delicious. These are the things that dorm life taught me.
Plus, the handmade tortillas from Trader Joe’s are just so freaking soft and delicious…
Anyway, I was hangry yesterday morning. Yes, that is an “a” not an “u.” I was ravenous, tired, and cranky, and desperately wanted either a quesadilla or some eggs (both of which are very legitimate things to want at 8.30am). This is the result of my cravings. I hope you enjoy it as much as I did. Happy eating!
I know I’m probably one of few people on the planet who believe that roasted peppers (particularly ones you’ve roasted yourself) should be on hand at all times, but, honestly, they should be. Jarred ones cost only $2 to $3, and you can easily roast them yourself on a gas burner. Think about it. Mull it over. Go get peppers.
- 1/4 cup roasted peppers, sliced or chopped (I roast my own and keep them in the fridge, so mine are not stored in oil/water. If you prefer to buy your own, drain them if stored in water or, if stored in oil, use a bit of the oil instead of olive oil when making the quesadilla).
- 1/2 teaspoon olive oil
- 2 eggs, beaten with a pinch of coarse salt and black pepper
- 1 flour tortilla
- 1 to 2 tablespoons fontina (I imagine this would also taste delicious with goat cheese crumbles)
- In a nonstick skillet over medium flame, heat your oil.
- Add the peppers, spreading them around the pan.
- Season the eggs with salt and pepper. Once the peppers are just warm, add the eggs to the pan. Spread evenly. Cook for 30 seconds to one minute. Do NOT flip. The top of the eggs should still be runny.
- Place tortilla on top of the eggs. Press down gently so that the eggs adhere to the tortilla. Cook for one minute until the eggs are almost set.
- Flip the tortilla/egg and cook for an additional minute. This will finish cooking the eggs and warm the other side of your tortilla.
- Sprinkle with cheese. Remove from heat. Fold in half. Serve warm.