Savory High-Protein Egg & Tuna Breakfast Quesadilla
A savory, protein-forward breakfast quesadilla made with eggs, tuna, and cheese. Filling, simple, and structured to keep energy stable all morning.
Equipment
- frying pan / griddle
- Small pot
Ingredients
- 2-4 Large eggs
- Olive oil for cooking
- 2 tbsp Cottage Cheese
- Black pepper to taste
- Pinch Turmeric
- ¼ tsp Dried Oregano
- Garlic powder to taste
- Onion powder to taste
- ½ c Shredded Mozzarella
- 1 pouch Jalapeño Tuna
- 2 Flour Tortillas
Instructions
- In a small pot over medium heat, add a splash of olive oil. Crack in the eggs, add the cottage cheese and season with black pepper, turmeric, oregano, garlic powder, and onion powder. Cook, stirring gently, until just set and still soft. Remove from heat.
- Place a stainless steel pan or griddle over medium heat and let it warm up.
- Place one flaxseed tortilla in the pan. Sprinkle a small amount of shredded mozzarella directly onto the tortilla. This helps everything stick and crisp.
- Spread the cooked eggs evenly over the cheese. Add the tuna on top of the eggs. Sprinkle a small amount of mozzarella over the tuna to bind the filling.
- Place the second tortilla on top. Cook until the bottom tortilla is golden and crisp and the cheese has melted.
- Carefully flip and cook the other side until crisp and fully melted through.
- Remove from the pan, slice, and serve hot.
