Last January, I decided to make 2011 the year of the egg. Even though I happily ate pancakes and other baked goods containing eggs, I had never been enthused to eat them on their own. At diners, I always ordered pancakes or French Toast, looking on with envy as egg-loving dining companions tucked into omelettes stuffed with veggies and cheese and mixed with heaping sides of potatoes and toast. After 27 years, I resolved that I was tired of missing out on the egg party. Plus, it’s a cheap source of protein for this vegetarian.
Although now I happily eat most variety of egg (hard-boiled and poached still intimidate me), this method of preparation was one of my first and is still a go-to for a quick and healthy meal that helps clean out the fridge. I got the idea from one of my fave cooking blogs, 101 Cookbooks. Basically, you press a corn-tortilla into an egg as it’s frying- they fuse together in a delightful manner.
Once the edges of the egg are set, you can flip the whole egg-tortilla combo and fill it with whatever toppings you like. Fry lightly on both sides, and voila, a quesadilla with egg hiding inside, packing a delightful protein punch.
I fill this with different combinations- salsa and Cabot cheddar is a good breakfast option (and Cat’s papaya salsa from the previous post would actually be divine in here), but tonight for a quick dinner, I decided to go a different route. I had some peppers left over from a pizza-making venture that were about to go ’round the bend, so I sauteed them and combined with some goat cheese and olive tapenade. Six minutes skillet to plate and I could move on to economics reading. It’s good to be an egg-lover at last.
Quesadilla with Egg, Goat Cheese, Peppers, and Olive Tapenade
inspired by Quesadillas at 101cookbooks.com
- 1 large egg
- 1 corn tortilla
- 6-7 pepper slices (I had red, green, and yellow on hand but any would work)
- 2 T goat cheese
- handful olives or 1 T olive tapenade (you can make your own or buy at the store)
Slice peppers and sautee in olive oil on medium heat for 5 minutes, until soft. Meanwhile, heat some olive oil on medium heat in another skillet. Crack the egg and beat it in a small bowl, then pour into the skillet. Allow the egg to set (about 30-40 seconds). Then, press the corn tortilla down onto the egg. Let rest another minute or so until the edges of the egg seem well-formed. Then flip and add your toppings. Fold in half and fry lightly on both sides (about 30 seconds each side). Then serve.