Here’s a breakfast variation of the delicious Carmen’s quesadillas. The fluffy egg makes a delightful filling to go with the crispy shell. My wife and I love this as much as the kids.
Ready
- 2 eggs
- Dash of milk
- Tortillas (white flour or corn)
- Shredded cheese — mozarella, cheddar, monterey jack
- Black forest ham or prosciutto
- Olive Oil
- Salt and Pepper, to taste
Set
- Egg pan
- small bowl
Go
- Beat eggs and a dash of milk in a small bowl.
- Coat the bottom of the egg pan with olive oil and preheat on medium low heat.
- When the oil shimmers add eggs and cook to desired texture.
- Remove cooked eggs and set aside.
- Add a touch more oil to pan and increase heat to medium/high
- Add tortilla shell.
- Sprinkle the top of shell with cheese and then cover the cheese with ham or prosciutto.
- Add egg and fold before shell becomes to crispy.
- Serve and enjoy.