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Tomato Egg Quesadilla with Ham and Cheese

Soft eggs set around juicy tomato slices, melted cheese, savory ham, and a golden tortilla fold. A quick skillet breakfast that tastes far better than takeout and comes together in minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 1
Calories 480 kcal

Equipment

  • 1 | Nonstick skillet |
  • 1 | Silicone brush | for oiling
  • 1 | Spatula | for flipping
  • 1 | Lid | to cover eggs
  • 1 | Knife | for slicing

Ingredients
  

  • 1 | tbsp | oil or butter | for the pan
  • 5-6 | | tomato slices |
  • 3 | large | eggs | beaten
  • 50 | g | mozzarella pearls | or small pieces
  • 1 | tsp | dried mixed herbs |
  • 1 | large | flour tortilla |
  • 2-3 | slices | deli ham |
  • 1-2 | slices | cheese |

Instructions
 

  • Heat a nonstick skillet over medium heat and brush with oil or butter.
  • Arrange tomato slices in a single layer in the pan.
  • Pour beaten eggs over and around the tomatoes.
  • Add mozzarella pieces and sprinkle with dried herbs.
  • Cover with a lid and cook until eggs are mostly set, 2-3 minutes.
  • Place the tortilla on top of the egg mixture and press gently.
  • Flip the stack so the tortilla is on the bottom.
  • Top with ham and cheese slices, then fold the tortilla in half.
  • Cook 1 more minute until golden and cheese melts, then serve.

Notes

Best eaten fresh while the tortilla is crisp.
Store leftovers in the fridge up to 1 day and reheat in a dry skillet.
Swap ham for turkey or skip for a vegetarian version.
Use any melting cheese you have on hand.