Delicious Omelet Quesadilla Using Up Leftover Vegetables
Delicious Omelet Quesadilla Using Up Leftover Vegetables
Quick & Easy Omelet Quesadilla with Fridge Scraps
This recipe is a fantastic way to use up those small bits of leftover vegetables in your fridge, transforming them into a delightful brunch dish. It’s a creative fusion inspired by Italian omelets, incorporating fresh ingredients like eggs, spinach, and tomatoes, then wrapped up like a Mexican quesadilla. It’s simple to make, making it perfect for beginners, and the vibrant colors of the vegetables add to its appeal. Enjoy a satisfying and visually appealing meal!
Main Ingredients- 1 Tortilla
- 2 Fresh Eggs
- A small amount of Onion (approx. 1/4)
- 1 handful of Baby Bok Choy (or your favorite leafy greens)
- 1 slice of Sliced Cheese
- A small amount of Bell Pepper (any color)
- A small amount of Ham (cooked, or bacon)
Seasoning & Others- 1 Tbsp Olive Oil
- 2 pinches Salt
- Pinch of Pepper (optional)
- 1 Tbsp Olive Oil
- 2 pinches Salt
- Pinch of Pepper (optional)
Cooking Instructions
Step 1
First, crack the eggs into a bowl and add one pinch of salt. Whisk gently until just combined, being careful not to create too many bubbles. Separate the baby bok choy leaves; if the leaves are large, chop them into about 2cm pieces. Finely julienne the onion, bell pepper, and ham. Slicing the vegetables thinly will make them easier to cook and ensure a neater final presentation when folding.
Step 2
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add all the prepared vegetables and sauté until they become translucent and tender. You’ll notice a lovely sweetness emerging as they cook.
Step 3
Once the onion is translucent and the bok choy is tender, season with the remaining pinch of salt and a little pepper, if desired. Pre-seasoning the vegetables now will help build a well-balanced flavor profile for the entire dish.
Step 4
Spread the sautéed vegetables evenly across the bottom of the skillet. Gently pour the whisked egg mixture over the vegetables. To ensure an even layer, slowly rotate the pan as you pour, allowing the egg to spread uniformly.
Step 5
Reduce the heat to medium-low and cook until the eggs are about 90% set. The edges should be firm, but the center should still be slightly moist. Cooking on high heat can lead to burnt edges and an undercooked center, so low and slow is key here.
Step 6
Carefully place the tortilla on top of the partially cooked omelet. To flip, slide a spatula underneath the omelet and tortilla, then confidently invert the pan to flip the entire creation.
Step 7
If flipping seems daunting, here’s a trick: place a plate slightly larger than your skillet on top of the pan. Holding the skillet and the plate firmly together, quickly flip them over. The omelet quesadilla will land on the plate, and you can then slide it back into the skillet, cooked side up.
Step 8
Allow the tortilla side to cook and become lightly golden brown. While this side is cooking, cut the sliced cheese into manageable pieces and arrange them evenly over one half of the tortilla.
Step 9
Once the tortilla is lightly golden, fold the plain half of the tortilla over the cheese-filled half, creating a half-moon shape. Gently press down and flip the quesadilla occasionally, cooking until the cheese is completely melted and gooey. The melted cheese will help bind everything together.
Step 10
Cut the omelet quesadilla into desired portions. Halving or quartering it makes for easy serving.
Step 11
Serve warm with your favorite accompaniments, such as a cup of coffee, a fizzy soda, or a refreshing fruit juice, for a delightful brunch experience. Enjoy your beautifully crafted and delicious omelet quesadilla!
