Omelet Breakfast Quesadilla

Omelet Breakfast Quesadilla

Ingredients

Small flour tortillas

4-5 Deli sliced ham lunch meat slices, diced

4 eggs

1/2 large green pepper, diced

shredded cheddar cheese

Directions:

In a large skillet combine ham and green pepper. Add a little veg oil and cook on medium heat until green pepper is tender.

Add eggs and stir to coat ham and green pepper. Cook them like you do scrambled eggs. Set aside.

In a separate skillet spray bottom lightly with non-stick spray. Place one flour tortilla in the pan. Put a small layer of cheese evenly on the tortilla.

Top with a light layer of the scrambled egg mixture.

Add another light layer of cheese on top. This will help to make them stick together and not fall apart when turning. Cook over medium heat until bottom is crisp and lightly brown. Turn over and cook the other side. The second side will take less time then the first.

Remove from pan and cool slightly on a wire rack. This will keep the tortilla on the bottom from getting soft or soggy.

Repeat the process until you have made your desired amount.

Using small tortilla I was able to make 6 quesadillas, but this will depend on how much of the egg mixture you use.