Quick and Delicious Breakfast Quesadilla

     Going gluten free kind of killed my love for breakfast. Until recently, that is! Not only did I try Udi's sandwich bread for the first time a few months ago, but in the same week I also discovered Food for Life tortillas. The sandwich bread makes for pretty decent french toast and even puts the joy back in a simple plate of toast and eggs or an egg and bacon sandwich. The tortillas became the inspiration for my new favorite breakfast (and sometimes lunch): Scrambled Egg Quesadillas with Garden Tomatoes and Basil.

     It wasn't exactly a stroke of genius but I certainly had a good idea when I decided to jazz up my scrambled eggs by adding some of the tomatoes, basil and peppers that were picked from the garden that morning and then grill it all up in a brown rice tortilla with some mozzarella cheese. It was like something from a luxury resort and it took no more than 10 minutes to make. Plus, there are a million ways to take this basic recipe and make it your own. After the first bite my mind was already racing with thoughts of black olives and cilantro, asparagus tips and goat cheese, apple slices and brie, mushrooms and shallots...you get the gist! So go ahead and try this out and feel free to share any tasty take-offs you come up with by posting them in the comment thread.

BREAKFAST QUESADILLA WITH  TOMATOES AND BASIL

Everything You Need

• 2 eggs*
• 2 Tbsp soy milk
• salt and freshly ground pepper, to taste
• 5-6 grape tomatoes, quartered
• 1 banana pepper, hot or sweet, sliced into thin rings
• 3 slices non-dairy mozzarella cheese
• 4-5 whole, fresh basil leaves
• 1 GF brown rice tortilla, 10" or larger
• cooking spray or vegan buttery spread for pan

     Begin by scrambling the eggs. In a small bowl, whisk together the eggs and soy milk along with a pinch of salt and pepper. In a non-stick skillet large enough to accommodate the tortilla, over medium-high heat, melt just enough butter to coat the pan. Add the egg and milk mixture and cook, gently stirring with a wooden spoon or spatula until cooked through. This will take about 3 minutes.

     Remove eggs, setting them aside, and add about one teaspoon butter to the pan, re-coating the bottom.

     Place the tortilla into the pan and use 2 slices of cheese to cover one half of the tortilla. Now spread the cooked eggs evenly over the cheese, and top the eggs with chopped tomatoes and pepper rings. Layer the basil leaves over the tomatoes and then top everything off with the remaining slice of cheese. Season with additional salt and pepper, if desired.

Ready to be folded!

Once you have stacked all of your ingredients, use a spatula to gently fold the empty half of the tortilla over the fillings, creating your quesadilla. Lightly press the top of the quesadilla with the back of the spatula, or place a heat-proof plate and heavy can on top to create a "press." Allow the quesadilla to heat through until cheese is melted and tortilla is lightly browned, about 1-2 minutes.

A Perfectly Good Press

     Remove the finished quesadilla from the pan and let cool slightly before cutting into 4 wedges. Garnish with basil and enjoy!

Breakfast is Served!!

     *For those who want a completely vegan quesadilla, substitute scrambled tofu for the eggs and use a casein-free cheese alternative. 

     Serves 2.

     Gluten-free, Nut-free, Dairy-free, with Vegan option.