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Egg and Kimchi Quesadilla Recipe

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3.9 from 54 reviews

This quick and easy Egg and Kimchi Quesadilla is a deliciously hearty breakfast option featuring scrambled eggs, sautéed kimchi, and zucchini wrapped in a crispy flour tortilla with melty Mexican cheese. Vibrant and flavorful, it makes for a colorful, nutritious morning meal with an optional vegetarian twist using vegan kimchi.

  • Total Time: 20 minutes
  • Yield: 2 quesadillas (serves 2-3)

Ingredients

Quesadilla

  • 3 large Pete and Gerry’s Organic Eggs
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil, divided
  • 1/2 cup kimchi, drained and chopped
  • 1 zucchini, sliced
  • 2 (8” / 20 cm) flour tortillas
  • 1 1/2 cups (a 6 oz. bag) Mexican cheese, thinly shredded mixed
  • 1 green onion, sliced

Serving Options

  • Chopped cilantro, for garnish
  • Salsa (or hot sauce of your choice)
  • Sour cream
  • Lime wedges

Instructions

  1. Beat the eggs: In a medium-sized bowl, whisk together the eggs and salt until well combined.
  2. Scramble the eggs: Heat half of the olive oil (1/2 tablespoon) in a large nonstick skillet over medium-high heat until hot. Pour in the beaten eggs and cook until the bottom just sets. Gently scramble until mostly cooked but still slightly runny inside.
  3. Cook kimchi: Add the remaining 1/2 tablespoon olive oil and the chopped kimchi to the skillet. Stir and cook for 1 to 2 minutes until the kimchi is toasted and no longer watery.
  4. Sauté zucchini: Add the sliced zucchini to the skillet and cook for an additional 1 to 2 minutes until the zucchini is very lightly cooked but still crunchy. Transfer the mixture to a large plate to cool.
  5. Assemble quesadilla: Place one tortilla in the same skillet over medium heat. Spread half of the shredded cheese evenly over the tortilla, then evenly layer half the kimchi-zucchini mixture over the cheese. Spoon half the scrambled eggs in the gaps between the vegetables and sprinkle with half of the sliced green onion, distributing all ingredients evenly.
  6. Melt cheese and fold: Continue cooking the tortilla until the cheese melts completely, about 2 to 3 minutes. Using a spatula, carefully lift one edge of the tortilla and fold it over the other side to form a half-moon shape. The melted cheese will hold the fillings in place.
  7. Cut and serve: Slide the quesadilla onto a cutting board and cut into 3 or 4 even wedges. Repeat the assembly and cooking steps for the second quesadilla.
  8. Garnish and serve: Garnish with chopped cilantro and serve hot with salsa, hot sauce, sour cream, and lime wedges as desired.

Notes

  • The zucchini will maintain a nice crunchy texture when lightly cooked; cooking it too long causes water to release, which can make the quesadilla soggy.
  • For a vegetarian version, use vegan kimchi instead of regular kimchi.
  • Be careful not to overcook the eggs; keep them slightly runny inside for creaminess.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Fusion (Korean-Mexican inspired)
  • Diet: Vegetarian

Find it online: https://flavorhug.com/egg-and-kimchi-quesadilla-recipe/