Breakfast recipe
Toasted vegetarian breakfast quesadillas with mushrooms, spinach, eggs, cheddar, tomatoes, and a lemony Greek yoghurt dip.
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Ingredients
non-stick frying pan, mixing bowl, grater, knife, chopping board
Method
Slice the mushrooms, halve the tomatoes, grate the cheddar, zest and juice the lemon, and whisk the eggs with the smoked paprika, black pepper, and a pinch of salt.
Heat 1 tablespoon olive oil in a non-stick frying pan over a medium-high heat. Fry the mushrooms for 5 to 6 minutes until browned at the edges and any moisture has cooked away.
Lower the heat to medium, add the remaining 1 tablespoon olive oil, then pour in the eggs. Stir gently for 2 minutes, fold in the spinach, and cook for 1 to 2 minutes until the eggs are softly set and the spinach has wilted.
Divide the egg mixture and cheddar between four wraps, top with the remaining wraps, and press gently. Toast in a dry frying pan for 2 to 3 minutes per side until golden and the cheddar has melted.
Stir the Greek yoghurt with lemon zest, half the lemon juice, and a pinch of salt. Cut the quesadillas into wedges and serve with tomatoes, Greek yoghurt, and a squeeze of the remaining lemon.
