Egg Quesadilla

Here’s a breakfast variation of the delicious Carmen’s quesadillas. The fluffy egg makes a delightful filling to go with the crispy shell. My wife and I love this as much as the kids.


  • 2 eggs
  • Dash of milk
  • Tortillas (white flour or corn)
  • Shredded cheese — mozarella, cheddar, monterey jack
  • Black forest ham or prosciutto
  • Olive Oil
  • Salt and Pepper, to taste


  • Egg pan
  • small bowl


  1. Beat eggs and a dash of milk in a small bowl.
  2. Coat the bottom of the egg pan with olive oil and preheat on medium low heat.
  3. When the oil shimmers add eggs and cook to desired texture.
  4. Remove cooked eggs and set aside.
  5. Add a touch more oil to pan and increase heat to medium/high
  6. Add tortilla shell.
  7. Sprinkle the top of shell with cheese and then cover the cheese with ham or prosciutto.
  8. Add egg and fold before shell becomes to crispy.
  9. Serve and enjoy.
Re: Egg Quesadilla

Re: Egg Quesadilla

Nice pix. How did you get the eggs so fluffy?

Re: Egg Quesadilla

The dash of milk is the secret to fluffy eggs — that and a strong wrist as you want to beat loads of air into the eggs.

A good camera helps.

Be sure to let us know how your quesadilla turns out.

Re: Egg Quesadilla

great recipe. super easy. i love the touch of adding milk to the eggs to make them fluffy. my grandmother used to do that. now i know why.

Re: Egg Quesadilla