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Two wedges of egg-a-dilla on a black plate topped with green onion, avocado, and salsa.

Egg-a-dilla (Egg Quesadilla)

These crispy, egg filled breakfast egg-a-dillas are a simple versatile recipe perfect for breakfast, brunch, or an afternoon snack!

Course Breakfast, Brunch
Cuisine American, Tex-Mex
Keyword Breakfast, Dairy-Free, Egg, Quesadilla
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 egg-a-dilla

Ingredients

  • Plant-based Butter spreadable
  • 1 Egg
  • 1 6-inch Flour Tortilla
  • 1 pinch Salt

Instructions

  1. Heat a small skillet over medium heat. Once warm, melt a little vegan butter (about 1/2 Tablespoon) in the pan, swirl the pan to coat.

  2. In a small bowl, whisk one egg with a pinch of salt and set aside.

  3. Spread about 1 teaspoon of vegan butter on a 6-inch flour tortilla.

  4. Pour the scrambled egg into the skillet and top with the buttered tortilla, butter side up.

  5. Cook 1-2 minutes until the egg sticks to the tortilla.

  6. Flip the egg over, tortilla side down, and fold in half.

  7. Cook on each side of the tortilla until golden and crispy.

  8. Remove from the skillet and serve.