No/Low carb Breakfast Quesadilla
Keto/Paleo friendly Breakfast eggs quesadilla filled with black beans and crunchy spicy veggies along with cheese. It is a power brunch option that fuels you for a great day ahead!
We like to make big breakfasts/brunch on weekends as we enjoy the cooking process as a family. It is our quality time with the kids! So I try to come up with different options that is healthy and tasty, not just for us adults but for the kids too!
I like to make eggs in many different ways and this is one of my favorite! As it has high protein and low carbs! Being vegetarian, high protein and low carb is kind of tricky to find so I try my best to find ways to have that balance!
It is a very simple recipe. Saute onions, bell peppers, chillies and black beans together. Add some spices and sprinkle fresh cilantro and scallions. Add the filling in between plain omelette along with shredded Mexican cheese and you have it ready! There is no use of tortillas in this recipe which makes it low carb dish!
I like to serve it with Avocado Garlic Aioli (https://myvegetarianroots.com/loaded-baked-sweet-potato-fries-with-avocado-garlic-aioli/) You can find the recipe for that on the link I mentioned.
Breakfast Quesadilla
Ingredients
- 8 Whole Eggs
- 1 cup Boiled Black Beans
- ½ cup Finely Chopped Yellow Onions
- ½ cup Finely Chopped Green Bell Peppers
- ½ cup Finely Chopped Scallions
- ¼ cup Finely Chopped Cilantro
- 2 tbsp Finely Chopped Serrano Peppers
- 1 tbsp Taco Seasoning
- 1 tsp Salt
- 1 tsp Red Chille Powder
- ¼ tsp Ground Black Pepper
- 1 cup Shredded Mexican Cheese
- 3 tbsp Peanut Oil any oil with high smoke point works!
- 4 tsp Whole Milk
Instructions
Prepare the filling
- Heat up 1 tbsp oil in a pan. Saute chopped onions and serrano pepper for 2-3 minutes on medium to high flame.
- Add chopped green bell pepper to sauted onions and saute for for 2-3 minutes on medium to high flame.
- Add boiled black beans and saute for 2-3 minutes on medium to high flame.
- Add chopped scallions, cilantro, 1 tbsp taco seasoning, 1 tsp salt, 1 tsp red chili powder and ¼ tsp of ground black pepper. Mix it well and keep it a side.
Make Egg Quesadilla
- Crack 2 eggs in a bowl. Add splash of whole milk, pinch of salt, black pepper and red chili powder. Beat it all together very well until blended.
- Heat ½ tbsp of oil or butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat. Coat the whole bottom by tilting the pan in different directions. Pour in egg mixture making sure it set immediately at edges.
- Flip it when the top surface of eggs is thickened and no visible liquid egg remains. Immediately spread shredded Mexican cheese on one half of the eggs.
- Spread ¼ of the filling that we made earlier on top of the shredded cheese. Spread more shredded cheese on top of the filling and fold the other half of the egg on top of cheese and filling side.
- Cook for 3-4 minutes on each side to melt the cheese. Make sure the eggs don't get burnt.
- Repeat 5 steps mentioned above to make 3 more egg quesadillas.
- Serve it hot with avocado garlic aioli https://myvegetarianroots.com/loaded-baked-sweet-potato-fries-with-avocado-garlic-aioli/ and slide of toast!