Breakfast burritos and tacos are no longer taking the spotlight on weekend mornings. A one-skillet breakfast quesadilla with tomato, basil, and feta will keep you satiated right through lunchtime. A pillowy omelet is attached to a crispy tortilla and then folded onto jammy cherry tomatoes, soft melting feta, and bright basil leaves. If you can master the tortilla omelet flip then you’re going to accomplish lots in the kitchen. Wrap this in a piece of foil and eat on the go. Or pair with a side salad and dig in with a fork for brunch.
Top tips:
—Use a nonstick pan: I have strong feelings on using nonstick pans for the perfect omelet flip. Your eggs will likely stick if using anything but nonstick. Before flipping the egg, make sure the tortilla is sort of glued to it nd the sides of the eggs detached from the pan. You should be able to move the egg around the pan easily.
—The type of feta matters: There are a few different types you can choose from, including French, Greek, Bulgarian, etc. I love French feta for its indulgent creamy nature. It’s the right texture for making whipped dips or melting into eggs.
—Don’t chop the basil: Make sure to rinse and dry the herbs thoroughly and place them in the center of the quesadilla. It makes a big difference in how the quesedilla comes out.
—Rest the whisked eggs: After adding salt to your eggs, allow them to rest for 10 or 15 minutes while prepping other ingredients. You don’t have to do this, but it will allow the egg proteins to break down, which will ultimately change the texture of the omelet, making it soft and fluffy.
Storage:Wrap each quesadilla in foil and store in the refrigerator for up to 2 days. The quesadilla will get soggy so reheat at 350° or gently crisp in a skillet.
Did you try making this? Let us know how it went in the comments!
Yields: 4 servings
Prep Time: 15 mins
Total Time: 40 mins
large eggs
crumbled French feta, divided, plus 1/4 c. feta brine
kosher salt, divided
unsalted butter
extra-virgin olive oil, divided
cherry tomatoes, quartered
clove garlic, finely chopped
tomato paste
(8") flour tortillas
loosely packed basil leaves, divided