Avocado Egg Bacon Quesadilla
Avocado Egg Bacon Quesadilla
[1-Minute Video] Delicious & Healthy Keto Avocado Egg Bacon Quesadilla!
This recipe is designed for a ketogenic diet, featuring a delightful combination of avocado, egg, and bacon in a savory quesadilla. π₯π³π₯ The video demonstrates a fun, quick way to make it! (Be sure to follow the tip on how to keep the egg yolk intact!). It’s a satisfying and nutritious meal or snack. Perfect for a light breakfast, lunch, or even a quick dinner. #KetoRecipe #Quesadilla #Avocado #Egg #Bacon #EasyRecipe #1MinuteCooking
Ingredients- 1/4 ripe avocado
- 1 strip of bacon, cooked crispy
- 1 slice cheddar cheese
- 1 fresh egg
- 1 flour tortilla
- Crushed red pepper, to taste
- Parmigiano Reggiano cheese, freshly grated, to taste
Cooking Instructions
Step 1
Prepare the avocado by peeling it, removing the pit, and slicing it into approximately 0.5 cm thick pieces. Aim for slices that are not too thin to prevent them from breaking apart.
Step 2
Take some of the sliced avocado and cut it into long, matchstick-like strips. This will help maintain a pleasing texture and shape within the quesadilla.
Step 3
Cook the bacon strip in a pan over medium-low heat until it’s nice and crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Then, crumble or finely chop the bacon into small pieces and set aside.
Step 4
Heat a clean skillet over medium-low heat. Place the flour tortilla in the pan. On one half of the tortilla, arrange the cheddar cheese slice, tearing it into smaller pieces if needed to cover the area evenly. This will help melt and bind the quesadilla.
Step 5
Next, carefully arrange the avocado slices on top of the cheddar cheese, forming a circular wall or border. This structure will help contain the egg when you add it.
Step 6
Gently crack the fresh egg into the center of the avocado ring. Be careful not to break the yolk. Season lightly with salt and freshly ground black pepper for enhanced flavor.
Step 7
Sprinkle the crumbled bacon generously over the egg and around the avocado ring. Add a pinch of crushed red pepper for a touch of heat. Finish by grating some fresh Parmigiano Reggiano cheese over everything for a rich, savory finish.
Step 8
Carefully fold the empty half of the tortilla over the filling to create a half-moon shape. Reduce the heat to low. Cook the quesadilla slowly, covering the pan if necessary, until the cheese is fully melted and the filling is heated through. Flip the quesadilla gently and cook the other side until golden brown. Be mindful of the heat to prevent burning.
Step 9
Once golden and the cheese is melted, your Avocado Egg Bacon Quesadilla is ready! Cut it in half and enjoy immediately. It’s a wonderfully satisfying and nutritious meal.
