Description
A crispy and satisfying halloumi breakfast quesadilla filled with golden halloumi cheese, fluffy eggs, and a lightly toasted tortilla, perfect for a savory start to the day.
Ingredients
Scale
- 2 large flour tortillas
- 200 g halloumi cheese, sliced
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat a non-stick skillet over medium heat and add the olive oil.
- In a bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Add the halloumi slices to the skillet and cook until golden on both sides, then remove and set aside.
- Pour the egg mixture into the same skillet and cook gently until just set.
- Place one tortilla in the skillet, layer with the eggs and halloumi, then top with the second tortilla.
- Cook until the bottom tortilla is golden, flip carefully, and cook the other side until crisp.
- Remove from the pan, slice into wedges, and serve warm.
Notes
- Cook on medium heat to avoid burning the tortilla.
- Do not overcook the eggs to keep them soft.
- Let the quesadilla rest briefly before slicing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 quesadilla half
- Calories: 480
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 285 mg