Egg Quesadilla with Mountain Cheese and Bacon

For egg quesadilla with mountain cheese and bacon, beat eggs and whisk. Stir in mineral water with 2 tablespoons grated cheese and season well with salt, pepper and nutmeg. Cut bacon into fine rings, wash spring onion and also cut into thin rings.

Melt butter in a frying pan. As soon as the butter starts to bubble, pour egg mixture into the pan and let it slowly set, stirring repeatedly and “picking” the mixture. Once egg mixture is firm on bottom but still slightly runny on top, remove pan from heat and set aside.

Heat a grill pan (no fat) and gently sear a mini tortilla patty on one side until it begins to color. Remove from the pan, keep warm between two plates (or in the oven) and do the same with the remaining patties.

Now sprinkle 2 tablespoons of grated cheese on one patty (fried side down), spread half of the egg mixture on top, top with bacon rings and sprinkle with 2 more tablespoons of cheese. Place a second patty (fried side up) on top and press down.

Do the same with the remaining ingredients and make a second quesadilla.

Sprinkle egg quesadilla with mountain cheese and bacon with spring onion and cheese shavings and serve as fresh as possible.

Preparation Tip:

Vary the filling of the egg dish quesadilla with mountain cheese and bacon according to your taste, e.g. with finely chopped vegetables, fresh herbs and other cheeses.

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