Mushroom and Cheese Breakfast Quesadilla

Vegetarian quesadilla

Dr. Oz has told you why breakfast is the most important meal of the day. So I cooked up a morning option with veggie twist, so you can start the day off with fun fare that will keep you feeling full. You can use this recipe at any time of the day for a yummy and satisfying meal.

Makes 4 servings

1 large portobello mushroom cap, sliced
1/2 onion, sliced
1 cup grape tomatoes
1/2 cup shredded Monterey Jack cheese (reduced fat if you prefer)
1 avocado
2 scallions, sliced (both green and white parts)
4 whole-grain tortillas
Salt and pepper to taste
Oil for the pan

In a non-stick or cast-iron pan cook the mushrooms on medium heat, until nicely browned. Remove from pan and set aside.

Cook the onions in the same pan until caramelized, add to the mushrooms and set aside.

Add a little oil to the pan if necessary and cook the tomatoes until they are soft and browned in spots. Remove from pan and add to the mushrooms and onions. Sprinkle all with salt and pepper. Set aside.

Place one tortilla in the pan, let crisp a bit then turn it over using a spatula. Put one quarter of the cheese, the mushroom-onion-tomato mix, a quarter of the avocado and a quarter of the scallions on one half of the tortilla. Fold over the empty side and press down on the tortilla ‘envelope’ with a spatula.

Carefully flip over and cook pressing down again with the spatula for another minute or two, until crisp and browned.

Repeat previous four steps with remaining three tortillas. Cut each folded tortilla into thirds and serve.