This recipe is versatile, and you can customize it by adding your favorite ingredients like chopped tomatoes, jalapeños, or a dollop of sour cream or salsa. It's a quick and filling breakfast option.
- 1 can of tuna, drained
- 4 large eggs
- 1/4 cup diced onions
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/2 cup shredded cheddar cheese
- 4 small flour tortillas
- Salt and pepper to taste
- Cooking spray or a small amount of vegetable oil for the pan
Prepare Tuna Filling: In a bowl, combine the drained tuna, diced onions, diced red bell pepper, and diced green bell pepper. Season with a pinch of salt and pepper. Mix well.
Scramble Eggs: In a separate bowl, crack the eggs and beat them. Season with a pinch of salt and pepper.
Cook Tuna Mixture: Heat a non-stick skillet over medium heat and spray it with cooking spray or add a small amount of vegetable oil. Pour the tuna mixture into the skillet and cook for a few minutes, stirring occasionally until the vegetables are tender and the tuna is heated through.
Add Eggs: Push the tuna mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs, stirring occasionally until they are fully cooked.
Assemble Quesadillas: Place a tortilla on a clean surface or in another skillet. Sprinkle some shredded cheddar cheese on half of the tortilla. Spoon some of the tuna and egg mixture over the cheese. Fold the tortilla in half to create a half-moon shape.
Cook Quesadillas: Return the quesadilla to the skillet, and cook for a few minutes on each side until it's crispy and the cheese is melted. You can use a lid to cover the skillet to help the cheese melt faster.
Serve: Once the quesadillas are golden brown and the cheese is melted, remove them from the skillet. Let them cool for a minute or two, then cut them into wedges. Serve hot and enjoy your Tuna Breakfast Quesadillas!
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