Saturday mornings are always experimental breakfast opportunities. Pancakes, granola parfaits, ten different ways to make eggs, etc. Although I’ve come to love a good ‘ol poached egg over toast with avocado, when breakfast turns into brunch, a bit more food is needed to satisfy the hunger. Chet and I are big fans of the breakfast burrito and the breakfast sandwich, but this weekend’s brunch called for a one-pan refrigerator clearing quesadilla for two.
Forget diamonds, potatoes are a girl’s best friend. Rarely do we eat anything, but sweet potatoes in this house, but I couldn’t resist those cute little reddish purple potatoes at the grocery store, so boom, they’re for breakfast. One of my favorite places to eat brunch in Seattle is at an amazing organic, local cafe called Portage Bay. Here, they serve as side with your meal of choice, these heavily seasoned (in the best way), perfectly cooked breakfast potatoes that I can’t help but dunk into large piles of ketchup.
I have no idea what they put on these things, but I can’t make a breakfast potato to this day without trying to mimic these spices which I’ve basically nailed down to a lot of paprika and something magical that I can’t find anywhere. I put paprika on everything, so potatoes + paprika = can’t fail combination.
Every week, in an effort to reduce our food waste, we all should go through our fridge and pantry and eat all the food that’s nearing the end of it’s delicious life. Quesadillas, burritos, stir-frys and casseroles are a few great ways to use up some soon to be tossed produce. In our fridge we had 4 eggs, 6 nearly stale tortillas, 1 red potato and 1 tiny little mushroom. This would’ve been great if there was only one of us, so we raced to the store to get one or more two of everything. Do your best to use up what you have lying around before you go out and buy what we used!
Some other great quesadillas additions are: black beans, bell peppers, spinach, kale, onions, herbs and any breakfast meat (if you’re a big meat eater…or a little meat eater I guess).
Quesadillas can be challenging to flip. The double spatula technique works well for me, but if you find it challenging, you can always pile your ingredients on half of a tortilla, then fold it and warm it that way until the cheese melts. Folding like this helps keep the insides from falling out everywhere. Be patient with the cheese. Give it time to melt enough until all the ingredients have become one. It’s like a tiny little culinary miracle.
What to Bring to the Store
If you’re not able to clear your fridge and/or pantry to fill your ‘dilla, then bring as many reusable produce bags with you to the store as you need to meet your veggie needs. If you’re lucky enough to have a local farmer’s market nearby, stock up on veggies, eggs and cheese all in one place. Farmer’s markets usually allow you to use your own container for almost anything, so bring some jars, bins, bags or tubs with you just in case!
Waste Meter – 4 out of 5!
In terms of waste, meaning how much packaging we had to toss in order to make this recipe, I give us all bonus points for preventing soon-to-be wasted food in the first place. However, since dairy in particular is nearly impossible to find not covered in plastic, you might need to toss your cheese wrapping when you’re done with it. If you have pets, then reuse your tortilla bag for future dog walks or kitty litter cleanups. Recycle your empty egg carton if you cleared it of its contents and compost all veggie scraps! With all of that said, I give this one-pan wonder a 4 out of 5 on the waste meter.
- 4 whole wheat tortillas
- 1 roma tomato, diced
- 2 red potatoes, small, cubed
- 2 crimini mushrooms, chopped
- 4 eggs, scrambled
- 1 avocado
- 1 clove garlic, chopped
- 1 cup cheddar cheese, shredded
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- In a large frying pan, heat the olive oil over medium heat. Add in the garlic and cook for 1-2 minutes until it becomes aromatic. Add the cubed potatoes, 1/2 tsp salt, 1/4 tsp black pepper and paprika to the pan. Cook for 15-20 minutes until potatoes soften. Add the mushrooms and cook another 2 minutes until mushrooms brown.
- Scramble the eggs in a bowl with the remaining salt and pepper. Add the eggs to the pan and cook for 3-4 minutes until cooked through. Scramble all ingredients together then place in a separate bowl.
- Lower the heat to medium-low. Place a tortilla in the pan, lay 1/4 cup of cheese on the tortilla, top with 1/2 of the egg potato mixture, 1/2 of the diced tomato, 1/2 of the sliced avocado and 1/4 cup of cheese. Top with the other tortilla. Let it cook for 3-4 minutes, until cheese begins to melt. With two spatulas, flip the quesadilla over and cook another 2-3 minutes until the cheese on the other side melts. Repeat with remaining ingredients.
- Let cool for 2 minutes, then cut into quarters.