15 Jan


I always say you can’t go wrong with eggs, especially for breakfast! However, if you were as hungry as I was this morning, then I can assure you that this quesadilla will definitely do your tummy some justice 🙂 The tortilla shells are made out of brown rice, which made the quesadilla a little crispy when I cooked it in the skillet. The slight crunch was different and delicious, and it made my breakfast experience enjoyable.


1 gluten free brown rice tortilla shell
2 organic cage free eggs
1/4 cup organic zucchini (diced)
1/2 a tsp. diced jalapenos
2 tbsp. red onions (chopped)
1/2 an organic avocado (sliced)
1 tsp. Mrs. Dash salt free spice blend
A drizzle of Sriracha sauce
1-2 tsps. coconut oil (for frying)

Place a skillet over medium heat and add 1 tsp. coconut oil.

Mix eggs with zucchini, jalapenos, onions, and seasonings in a bowl. Place egg mixture in the skillet and stir the eggs with a wooden spoon until eggs are scrambled. Remove from the skillet and set aside when ready.

Place another 1 tsps. of coconut oil in the skillet and place tortilla shell in it. Add scrambled eggs, avocado, and Sriracha sauce on one side of the shell but not too close to the edges, then gently flip the other side of the shell to cover the scrambled eggs.

Press down the quesadilla with the flipper for about 10 seconds before removing it from the pan; slice it in half and devour!

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