ADVERTISEMENT
Directions
1. Let's start by warming a cast iron skillet over medium heat. While that's getting hot, whisk your eggs with a pinch of salt, black pepper, and the smoked paprika.
2. Drop a tablespoon of butter into the skillet, let it melt, and pour in those well-seasoned eggs. Stir gently, scrambling the eggs until they’re just set. Remember, they’ll continue to cook a little after you’ve taken them off the heat, so keep them slightly soft. Transfer to a plate and wipe out the skillet.
3. Now, lay your tortillas flat. On one half of each tortilla, sprinkle cheese, followed by the scrambled eggs, bell peppers, onions, and more cheese if you've got a hankering. If you're adding bacon or sausage, layer it in now. Fold the other half over to create a half-moon shape.
4. Place the skillet back on medium heat and add a little more butter. Once it's melted and happy, place one quesadilla in the skillet. Cook until golden brown, about 2-3 minutes per side, then repeat with the second quesadilla.
5. Slice these beauties into wedges and serve while they're as warm as a sun-soaked farmhouse porch.
Variations & Tips
- If you can't find keto-friendly tortillas, you might try making them from scratch with almond flour, a sprinkle of coconut flour, or even use lightly blanched collard green leaves for a wrap.
- Don’t be afraid to mix in different cheeses like pepper jack or gouda for a bit of adventure - cooking is all about making it your own.
- A sprinkle of fresh cilantro or chives can add a pop of color and freshness right before serving.
- Always remember, the key to a gratifying meal is not just the ingredients or the process, but the love and care you put into every step. Enjoy your keto-friendly twist on an old classic, and let it bring a bit of that Midwestern charm to your table.
ADVERTISEMENT
