Egg and Kimchi Breakfast Quesadillas

From the recipe author: Sometimes I feel lazy on the weekend and opt to grab brunch from a restaurant. Often, I end up disappointed as I finish the meal, confident that I could have made a better dish at home using higher quality ingredients. If you’re looking for an easy brunch dish that tastes even better than restaurant quality you can’t miss this egg and kimchi quesadilla: the recipe uses just a handful ingredients like fluffy scrambled organic eggs, zucchini, melty cheese, and kimchi to create a comforting dish that’s perfect for Sunday brunch.

To make the quesadillas

1. Add the eggs and salt to a medium bowl. Use a fork or whisk to beat the eggs until combined.
2. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat until hot. Pour the beaten eggs into the skillet and let cook until the bottom is just set. Using a rubber spatula, scramble the eggs until mostly cooked but still a bit runny. Transfer your scrambled eggs to a bowl and set aside.
3. Add the remaining 1/2 tablespoon oil and the kimchi to the skillet. Stir and cook until the kimchi is toasted and no longer watery, 1-2 minutes.
4. Add the zucchini to the skillet. Stir and cook until the zucchini is very lightly cooked, 1 to 2 minutes (see notes). Transfer the cooked vegetables to a plate and let cool.
5. Place one tortilla in a large skillet. Spread half of the shredded cheese over the entire tortilla. Layer half of the cooked vegetables over the cheese, then add half of the scrambled eggs between the gaps of vegetables. Sprinkle half of the green onion over the scrambled eggs, making sure to spread each layer of fillings evenly and in contact with the cheese.
6. Heat the skillet over medium heat. Cook until the cheese is completely melted, 2-3 minutes. Using a spatula, carefully lift and fold one side of the tortilla onto the other side to form a half moon.
7. Transfer the cooked quesadilla to a cutting board and repeat steps 5-6 for the second quesadilla. Using a sharp knife, slice each quesadilla into three or four even wedges.
8. Garnish each quesadilla with cilantro. Serve immediately with your favorite salsa, hot sauce, sour cream, lime wedges and enjoy!

Farm Team Tips

The zucchini will develop a nice and crunchy texture when lightly cooked. If left in the pan for too long, overcooked zucchini will release extra water and make your quesadilla filling soggy.