Good morning. I made you all breakfast! I hope you’re hungry.
There are very few things in life more important to me than a hearty breakfast. (Okay, coffee and wine are tied here)!
We usually wake up with the sunrise and work until the sun sets. During the wintertime this schedule is different, but we still find that breakfast is the most important meal of the day. If you have long days, whether they are in a farm field or in a busy office, you know that breakfast can go a loooong way. Especially when you pair your breakfast with a HUGE mug of coffee.
These breakfast quesadillas are enough fuel to get a couple of farmers out the door and ready to tackle a long day of farm work. They will do the same for anyone who has a long day ahead of them. I promise.
Strength to shovel through rocky dirt? Of course! These breakfast quesadillas can make you do the impossible.
If you cannot eat dairy (like a lot of my friends) just omit the cheese. This will still work wonderfully!
Breakfast Quesadillas For The Farmer In All Of Us (serves 2 hungry farmers)
2 large whole wheat tortillas
1 small yellow onion, diced
1 small red bell pepper, diced
1 cup of mushrooms, finely chopped
2 cloves of garlic, minced
a large handful of spinach
2 large eggs
1/2 cup shredded pepper jack cheese (or cheese of your choice)
1 cup of cherry tomatoes, sliced in half
Salt and pepper to taste
crushed red pepper flakes to taste
cilantro for garnish
Preaheat your oven to 400. Drizzle sliced cherry tomatoes with a little olive oil, salt and pepper. Roast in the oven for about 20 minutes.
Meanwhile, heat a large skillet over medium heat. Add onion. Cook for about 5 minutes. Add pepper, garlic, and mushrooms. Cook for about 5 more minutes. Reduce heat to medium low. Add eggs. Stir constantly to scramble the eggs. After about 3 minutes add the spinach and turn the heat off. Sprinkle salt, pepper, and crushed red pepper flakes.
Sprinkle 3/4 of the cheese on one of the tortillas. Spread veggie and egg mixture over the tortilla. Sprinkle more cheese over the mixture. Layer the second tortilla on top. Grease the same pan you were using with a little more oil over medium heat. Place tortilla in the skillet. Cook for about 3-5 minutes per side.
Serve hot with roasted tomatoes and cilantro on top. Enjoy!