The request hour, episode IV

I used to make these egg quesadillas for Cassie regularly. She requested that I post the recipe so she can have easy access to it here on the blog. So here it is, a quick, healthy meal for a college student on the go.

Egg Quesadilla

Adapted from the River Cottage Baby & Toddler Cookbook (2012) by Nikki Duffy

Time: <9 minutes 

1 (6-inch) corn tortilla (Ula Tortillas are especially good if you’re in C’ville)
1 large egg
kosher salt
freshly ground black pepper
a small pat (~1 teaspoon) of unsalted butter
a little bit of grated hard cheese (such as Parmesan or Romano) or soft cheese (such as Cheddar or a mild gouda)

    1. Place an 8-inch nonstick skillet over medium heat. Heat the tortilla until pliable, about 45–60 seconds on each side. Transfer to a plate.
    2. Meanwhile, crack the egg into a small bowl. Add a pinch of salt and a twist of pepper. Beat the egg lightly with a fork, just until uniform in color.
    3. Melt the butter in the same skillet, still over medium heat. Pour the egg mixture into the skillet, swirling the pan gently if necessary to form a round pancake. Cook, without moving, until the egg is set on the bottom but still wet on the top, about 1 minute.
    4. Drop the warm tortilla onto the egg, and cook until the egg and the tortilla are fused, about 1 minute. Using a spatula, flip the egg and tortilla over together. Sprinkle with cheese. Cook until the cheese is starting to melt and the tortilla is lightly browned on the bottom, about 1 minute.
    5. Slide onto the plate. Fold the tortilla in half. Wait a few seconds to allow the cheese to melt completely, then eat promptly. Serves 1.