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prep time
5 min
cook time
10 min
ready time
15 min
Low Carb Vegetarian Quesadilla Breakfast Meal
You won’t go hungry after eating this satisfying Keto breakfast in the A.M.! The breakfast is vegetarian, but please note that eggs and dairy are included in the ingredients. A crunchy cheese tortilla is made on your stovetop. It’s topped with an egg and fried to perfection. Served over the quesadilla is simply sliced avocado. On the side of the quesadilla is an assorted pile of heavily seasoned chopped veggies that are finished off with a coating of butter. Eat the quesadilla slices individually, or you can scoop your avocado slices, veggies, and fresh arugula into the quesadilla for big breakfast bites. This is also a great Keto recipe for meal prepping. Just store your quesadilla and vegetables in an airtight container in your refrigerator for up to 5 days, and reheat them in a microwave.
Different Ways To Cook Your Egg
If you like fried or scrambled eggs, break the egg white and yolk while it’s cooking on your quesadilla so the egg cooks through faster. For over-medium or soft eggs, leave the white and yolk intact after cracking it into the pan. Flip your quesadilla gently, and slice into your runny yolk once it’s done to coat your crunchy cheese quesadilla. Dip your vegetables into any runny yolks as well.
Keto Quesadilla Garnishes
Instead of eating plain sliced avocado, add a couple of extra minutes to your recipe and mash the avocado into guacamole. You can include extra fat by stirring olive oil into the guacamole with cilantro and lime juice. Other Keto-friendly quesadilla toppings include a dollop of sour cream or Greek yogurt, Mexican hot sauce, or a low-carb homemade salsa.
Jessica L.
Net Carbs
7.3 g
Fiber
4 g
Total Carbs
11.7 g
Protein
23 g
Fats
39.7 g
481 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cheddar cheese
0.5 cup, shredded
Raw egg
1 large
Salt
1 dash
Black pepper
1 dash
Chili powder
0.13 tsp
Zucchini
4 oz
Brown mushrooms
1.5 oz
Olive Oil
1 tsp
Seasoned salt
0.13 tsp
Black pepper
1 dash
Paprika
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Cumin, ground
0.13 tsp
Crushed Red Pepper Flakes
0.13 tsp
Butter, unsalted
0.5 tbsp
Arugula
0.75 oz
Avocado
1 oz
Recipe Steps
steps 5
15 min
Step 1
Make the tortilla for the quesadilla by spreading a ½ cup of shredded cheddar in a thin layer in the base of a 6”-8” non-stick pan. Make sure there aren’t any open spaces in the layer of cheese. Heat the pan on high heat on your stove, and leave the cheese undisturbed as it melts, bubbles, and the edges just start to harden. You may use a spatula to gently re-shape the outer edge of the tortilla while it’s melting.Step 2
Crack an egg in the center of the cheese. Sprinkle salt, pepper, and chili powder across the egg. If your chili powder seasoning has salt in it, you may reduce or omit any additional salt. Reduce the heat to medium and allow your egg white to cook. If you like fried eggs, you can break the white and yolk so it cooks faster. Additional cooking style tips are recommended within the recipe introduction.Step 3
When the egg is mostly cooked through, use a spatula to flip the quesadilla over to finish cooking it. The cheese should naturally release from your non-stick pan with a little help from the spatula. Reduce the heat to let the egg finish cooking to your liking. Transfer the quesadilla to a serving plate to cool, and cut it into 4 triangles. Next, add chopped zucchini and cremini mushrooms to a clean mixing bowl.Step 4
Drizzle olive oil over the chopped veggies and season with seasoned salt, pepper, paprika, onion powder, garlic powder, cumin, and red pepper. Toss the ingredients together while a pan heats on high heat on the stove. Add the seasoned vegetables to the hot pan and cook until charred and tender - about 5 minutes. Once the vegetables are cooked, reduce the stove heat to low and melt the butter in the pan. Toss the vegetables with the butter until they’re coated.Step 5
Add fresh arugula to your serving plate. Spoon the hot, buttered vegetables onto the arugula so they wilt the greens. If you prefer, you may stir the arugula directly into the hot vegetables instead. Slice fresh avocado into thin pieces, and arrange them over your sliced quesadilla. Enjoy with hot sauce, squeezes of lemon or lime juice, chopped cilantro, or add sour cream at your discretion.
Comments
Superalban 5 months ago
Actually really good! Need a good non-stick for the cheese though!