Cheesy Breakfast Quesadilla

Step 1

Crack the 4 eggs into a small bowl, add 0.25 teaspoon salt and 0.25 teaspoon pepper, and whisk with a fork until the yolks and whites are completely blended together and uniform in color.

Step 2

Place a 12-inch non-stick skillet over medium heat and add 1 tablespoon of butter, tilting the pan so the melted butter coats the bottom evenly, about 30 seconds.

Step 3

Pour the whisked eggs into the skillet and let them sit undisturbed for 10 seconds, then use a rubber spatula to push the eggs from one edge toward the center; repeat every 10 seconds, stirring gently, until the eggs are soft and creamy with no visible runny liquid, about 4 minutes total.

Step 4

Transfer the scrambled eggs to a plate and wipe out the skillet with a paper towel to remove any stuck-on egg, leaving the pan on medium heat.

Step 5

Place one flour tortilla flat on the skillet and sprinkle half of the cheese (0.5 cup) evenly across the entire surface, leaving a 1-inch border around the edge.

Step 6

Spread half of the scrambled eggs in a single layer on top of the cheese, leaving a 1-inch border uncovered around the edge.

Step 7

Fold the tortilla in half like a book, pressing gently with the spatula so the cheese and eggs stay inside, and cook without moving it until the bottom surface turns golden brown and crispy, about 1 minute 30 seconds.

Step 8

Flip the quesadilla in one quick motion so the uncooked side now touches the pan, and cook without moving it until this side is also golden brown and crispy, about 1 minute.

Step 9

Slide the cooked quesadilla onto a cutting board and repeat steps 5 through 8 with the second tortilla, remaining cheese (0.5 cup), remaining scrambled eggs, and the remaining 1 tablespoon of butter added to the skillet.

Step 10

Cut each quesadilla in half along the fold line using a sharp chef's knife, and serve immediately on individual plates while the cheese is still melted and warm.