Breakfast quesadilla

When you want something tasty and filling for on the go this breakfast quesadilla will not only help fill you up but also become a firm favourite on your recipe repertoire. Afterall, what could be better than a handheld Full English breakfast on the go? Feel free to leave out the bacon or swap for a vegetarian alternative.

Serves 1

1 wrap (i use HEB so BFree wrap or WW otherwise would be synned),

30g cheese of your choice (HEA or syns),

1/2 tin of potatoes, drained and sliced,

2 medallions of bacon finely diced,

4 chestnut mushrooms thinly sliced,

1 egg,

salt and pepper,

  1. In a hot pan add the bacon and stir-fry until lightly crisp.
  2. Add the potatoes and mushrooms and stir-fry 3-5 minutes or until the mushrooms and potatoes start to crisp up before cracking in the egg, adding a pinch of salt and pepper and stir-frying until the egg is set.
  3. Place half the cheese on one side of the wrap.
  4. Place the egg bacon mixture on top then place the pan back on the heat.
  5. Put the remaining cheese on top of the egg mix before folding over the wrap.
  6. Place the wrap in the pan and leave for 1-2 minutes before flipping. This will give the cheese time to melt and the wrap time to crisp up.
  7. Put the quesadilla onto a chopping board, slice in half and you’re set to go!

It may seem like a lot of steps but this comes together in a matter of minutes. You can also make a small batch of these to keep in the fridge for up to 4 days where you can microwave them to take on the go!

Love Emily, Chef who slims. x

 

 

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