“A traditional Western omelette gets a fun twist as it's folded into a crispy quesadilla. These make a terrific breakfast, of course, or a super--quick weeknight dinner served with a green salad and salsa or sliced tomatoes on rhe side.”

Ingredients Nutrition


  1. In a bowl, whisk eggs until well blended; whisk in milk, salt and pepper; set aside.
  2. In a large nonstick skillet, melt butter over medium-high heat; add green pepper, onion and ham and sauté for about 3 minutes or until onion is tender.
  3. Reduce heat to medium-low; pour in egg mixture and cook, stirring for about 2 minutes or until eggs are just set. Transfer to a bowl.
  4. Wipe out skillet; set aside.
  5. Lay out tortillas on a work surface; sprinkle half of the cheese on one half of each tortilla. Spoon egg mixture on top of cheese; top wirh remaining cheese. Fold tortilla over to make a half moon.
  6. Return skillet to medium heat. Cook quesadillas in batches for 1-2 minutes per side or until tortillas are golden and cheese is melted. Cut into wedges.

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