Egg & Cheese Breakfast Quesadillas

Crack the eggs into a large mixing bowl and whisk together with a good pinch of salt.

Melt the butter in a large frying pan set over a medium heat. Once foaming, pour in the eggs. Using a rubber spatula, continuously move the eggs around from the edge into the centre until you have small curds forming. Remove from the heat and continue to cook the eggs in the residual heat of the pan until they are quite dry – further than you would normally take them for regular scrambled eggs.

Add the cream cheese to the pan and mix through. This will moisten the eggs and really help when reheating. Set aside and leave to cool slightly.

Now let’s build the quesadillas. Lay out the flour tortillas and sprinkle the grated mozzarella evenly over each one. Top with some of the egg mixture then fold the wrap in half. Pop them folded up into an airtight container, stacking them on top of each other (or wrap them up individually in clingfilm) and store in the fridge for up to 4 days.

If you’re adding any optional extras to the quesadillas (crispy cooked bacon, diced kimchi or thinly sliced spring onion), just pull the quesadillas open before cooking and add the additional ingredients.

When you’re ready to eat, place a non-stick pan over a medium heat. Once warm, add the quesadilla and cook for 2 mins on each side, until nicely browned and the cheese is melted. Cover in hot sauce and serve with a wedge of lime. Enjoy.