These breakfast tortillas are not only delicious, they’re an excellent way to use up leftovers, too.
• 1 large ripe avocado
• 1/2 teaspoon ground cumin
• 1/2 lime, juiced
• 2 spring onions, finely sliced
• 80g cherry tomatoes, chopped
• 3 eggs
• 1 tablespoon soured cream or creme fraiche
• 1 1/2 teaspoons harissa
• knob butter
• 2 tablespoons finely chopped coriander leaves
• 4 soft white wraps
• 80g grated cheddar
• freshly ground black pepper
1 Halve the avocado, remove the stone and scoop out the flesh into a bowl. Use a fork to roughly mash in the cumin, lime juice and some seasoning. Fold through the spring onions and tomatoes, and set aside.
2 Whisk the eggs in a bowl with the soured cream, harissa and seasoning. Melt the butter in a frying pan over medium heat. Add the eggs and gently scramble using a wooden spoon, then gently fold through the chopped coriander.
3 Take one wrap and spread half the avocado mixture over evenly. Spoon over half the eggs and finish with half the grated cheddar. Top with another wrap, pressing down a little to help seal. Repeat with the remaining ingredients.
4 Place a dry griddle or frying pan over medium heat. Cook one quesadilla at a time for 3 minutes, carefully flipping over with a fish slice onto the other side for a further 2–3 minutes, or until crisp and melted.
5 Remove and fry the remaining quesadilla. Slice and serve while warm.
Recipe extracted from Posh Eggs.