This Breakfast Quesadilla is an easy and delicious tortilla wrap made two ways with stuffed with scrambled eggs, tomatoes, dairy-free cheese, fresh veggies and topped with avocado. Enjoy this protein-packed recipe for breakfast, lunch or dinner! Gluten-free, dairy-free, low carb with paleo and keto options.
In a bowl, whisk the eggs with garlic powder, salt and black pepper.Lightly coat a nonstick 8” skillet (or similar size to your tortilla) with oil spray over medium heat.
Pour the beaten eggs and tilt the pan so the egg mixture spreads out. Quickly sprinkle the cheese evenly over the eggs then top with arugula, sun-dried tomatoes and green onions.
Add the tortilla on top, allowing the egg and cheese to stick to the tortilla like glue. Allow the eggs to cook until desired doneness, pressing down with a spatula as needed.
Once set, carefully flip the eggs / tortilla in one piece, while gently pressing down with your spatula so the tortilla browns. Sprinkle the avocado along with a drizzle of pesto to one half of the quesadilla.
Gently fold over the empty half of the tortilla over the avocado half to create a half moon circle and lightly press down to close the quesadilla. Cook until golden / lightly brown on both sides. Transfer to a plate and garnish with fresh parsley or cilantro.
Cut into half or thirds and serve with salsa of choice.