Scrambled egg and chorizo quesadillas

Name: Scrambled egg and chorizo quesadillas
Cuisine: British
Ingredients: 4 wholemeal tortilla wraps; 100 g chorizo; 6 eggs; Splash milk; Pinch salt; leaves Mixed; Avocado; 4 radishes; Avocado oil; 120 g cherry tomatoes; 2 tbsp flax seeds

Fittest Chef @fittestchef

Belfast

It's a breakfast/brunch we eat quite often recently. It's easy enough to make. We do ours from BBQ but it can be done on the pan as well. To cook it at home follow the recipe but instead of bbq place tortillas on the pan at low heat and cover. Cook for 2 min from each side. I used chorizo for my scrambled egg but it's totally up to you.

Fittest Chef @fittestchef

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Ingredients

4wholemeal tortilla wraps
100 gchorizo
6eggs
Splashmilk
Pinchsalt
Side salad
leavesMixed
Avocado
4radishes
Avocado oil
120 gcherry tomatoes
2 tbspflax seeds

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Steps

1

Whisk the eggs in a bowl. Add splash of milk and salt.
2

To make this simple salad ; peel the avocado, slice the radishes and quarter the tomatoes. Mix it all in the bowl and drizzle with avocado oil.
3

Start searing chorizo on the pan. When it releases fat and it get crispy I dry pan with kitchen towel. It is my choice as it's not a type of fat I want to eat. Add eggy mixture to the pan and cook the eggs at low heat stirring all the time. Cook eggs just 3/4 way leaving them still runny.
4

Place 2 wraps on the bbq at low heat covering them with scrambled eggs. This can be done on the side and transfered to bbq. Cover them with other wraps. Close the lid down and cook it for 2 min. Turn over and cook it for another 2 min.
5

Take the quesadillas of the bbq. Place them on the chopping board and cut it with the knife into smaller portions.
6

Serve it with side salad finishing with the flax seed.