August 3, 2016
This recipe takes meal time and turns it on its ear. Is it breakfast? Is it dinner? What ever meal you cook this for you won’t be disappointed.
I’d recently been messing around with omelettes and chicken quesadillas and this recipe literally just jumped into my head. I headed straight in to the kitchen and went to work.
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1Slice the tomatoes into 12 thin slices and set aside
2Cut the head of broccoli into florets, wash, and steam the broccoli for 10 minutes. Chop the steamed broccoli and set aside.
3While the broccoli is steaming crack open the eggs into four bowls two eggs per bowl. Season to taste with sea salt and pepper. Whisk the eggs with a fork.
4Spray an eight inch sauce pan with non-stick cooking spray. Heat over medium-high heat. Add two eggs to the pan. Sprinkle with chopped broccoli and minced garlic. Move pan back and forth over heat to keep the eggs from sticking. Cook for 1-2 minutes and flip over with the help of a spatula. Cook the other side for another minute. Place cook egg on a plate and cook remaining eggs the same way.
5Heat an electric griddle to 350 degrees.
6While the griddle is heating assemble your Quesadilla’s. Place a flour tortilla one a plate. Add cooked egg. Top with three slices of tomato, 1-2 oz of chicken, and sprinkle a healthy amount of shredded cheese. Top with a second flour tortilla.
7Spray griddle with non-stick cooking spray and cook quesadilla 3 minutes per side.
8Cut Quesadilla into four with a pizza cutter and server with sour cream and salsa.