Tomato, Basil, Feta Omelet Quesadilla Is A Clever Breakfast Hack You'll Turn To Time Again
Breakfast burritos and tacos are no longer taking the spotlight on weekend mornings. A one-skillet breakfast quesadilla with tomato, basil, and feta will keep you satiated right through lunchtime. A pillowy omelet is attached to a crispy tortilla and then folded onto jammy cherry tomatoes, soft melting feta, and bright basil leaves. If you can master the tortilla omelet flip then you’re going to accomplish lots in the kitchen. Wrap this in a piece of foil and eat on the go. Or pair with a side salad and dig in with a fork for brunch.
Top tips:
—Use a nonstick pan: I have strong feelings on using nonstick pans for the perfect omelet flip. Your eggs will likely stick if using anything but nonstick. Before flipping the egg, make sure the tortilla is sort of glued to it nd the sides of the eggs detached from the pan. You should be able to move the egg around the pan easily.
—The type of feta matters: There are a few different types you can choose from, including French, Greek, Bulgarian, etc. I love French feta for its indulgent creamy nature. It’s the right texture for making whipped dips or melting into eggs.
—Don’t chop the basil: Make sure to rinse and dry the herbs thoroughly and place them in the center of the quesadilla. It makes a big difference in how the quesedilla comes out.
—Rest the whisked eggs: After adding salt to your eggs, allow them to rest for 10 or 15 minutes while prepping other ingredients. You don’t have to do this, but it will allow the egg proteins to break down, which will ultimately change the texture of the omelet, making it soft and fluffy.
Storage:
Wrap each quesadilla in foil and store in the refrigerator for up to 2 days. The quesadilla will get soggy so reheat at 350° or gently crisp in a skillet.
Did you try making this? Let us know how it went in the comments!
Yields: 4 servings
Prep Time: 15 mins
Total Time: 40 mins
Ingredients
8
large eggs
1/2 c.
crumbled French feta, divided, plus 1/4 c. feta brine
1 1/2 tsp.
kosher salt, divided
2 tsp.
unsalted butter
10 tsp.
extra-virgin olive oil, divided
2 c.
cherry tomatoes, quartered
2
clove garlic, finely chopped
4 tsp.
tomato paste
4
(8") flour tortillas
1 c.
loosely packed basil leaves, divided
Directions
In a medium bowl, whisk eggs, feta brine, and 1 teaspoon salt. Let rest at room temperature about 10 minutes.
Meanwhile, in an 8" nonstick skillet over medium heat, heat butter and 2 teaspoons oil until butter melts. Cook tomato, garlic, and remaining 1/2 teaspoon salt, stirring, until tomato begins to break down, 7 to 9 minutes. Add tomato paste and cook, stirring, until brick red, about 1 minute more. Transfer tomato mixture to a medium heatproof bowl.
In same skillet over medium-low heat, heat 2 teaspoons oil. Add about 1/2 cup egg mixture and cook, stirring, until bottom and edges are firm and eggs are about three-quarters of the way set, 2 to 3 minutes. Arrange a tortilla on top and continue to cook until warmed through, about 30 seconds more. Using a nonstick spatula, carefully flip eggs and tortilla.
Spread one-quarter of tomato mixture over eggs. Sprinkle with 2 tablespoons feta and 1/4 cup basil. Cook, undisturbed, until tortilla is crispy, 1 to 2 minutes more. Fold tortilla over into a half-moon and slide onto a plate. Repeat for a total of 4 quesadillas.
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