Wednesday, June 15, 2016

{Gluten and Dairy Free} Breakfast Quesadillas



If you can't have eggs, you can just use the other ingredients to make a quesadilla! I am posting this at Allergy-free Wednesdays.

Prep Time: 15 Min
Cook Time: 15 min
Serves 4

10 Chicken Eggs or 6 Duck Eggs
1/4 cup water or unsweetened milk substitute
1/4 tsp paprika
1/4 cup diced tomato
2 green onions chopped
1/4 cup Jalapeno Jack Daiya Cheese plus more for topping
1/4 cup finely chopped spinach
2 cloves garlic minced
2 TBS olive oil plus more for the pan
salt and pepper to taste
GF Udi's Burritos

Top with Pico de gallo
a dollop of vegenaise
and optional guacamole

Pico de gallo

1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes juiced
2 and 1/2 cups Roma tomatoes chopped
1/2 cup fresh cilantro chopped




1 tsp sea salt


Put olive oil in large frying pan. Put onion garlic and eggs in pan. Over medium heat cook while stirring regularly. When it starts to thicken add tomatoes, spinach and Daiya cheese. Put one tortilla in another large frying pan greased with olive oil, top with half of the eggs and liberal amounts of "cheese". Put another tortilla on top and a lid. Cook until softened. Remove from pan and cut into quarters. Do the process again. Top with Pico de Gallo, Vegenaise and guacamole if desired.

1 comment:

  1. I sub homemade hummus for eggs in quesadillas:)

    ReplyDelete