This egg and kimchi recipe is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed are my own. Thank you for supporting the companies that keep this blog going.
Quick and easy breakfast quesadilla made with scrambled eggs, sauteed kimchi, zucchini, and melty cheese. It takes no time to put together and is colorful and super hearty. Making a fun, balanced, and nutritious breakfast couldn’t be easier! {Vegetarian Adaptable}
Sometimes I feel lazy on the weekend and opt to get brunch in the 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 and adding more vegetables. Not to mention the long wait times and the constantly rising menu prices!
If you’re looking for a fun and easy brunch dish to enjoy with your whole family, you can’t miss this egg and kimchi quesadilla! It uses fluffy scrambled organic eggs, vegetables, and cheese to create a very comforting breakfast that’s perfect for Sunday brunch. The kimchi spices things up and makes your breakfast healthier.
Ingredients
Choose high quality eggs
Many times I have ordered scrambled eggs or an egg wrap in a diner and ended up regretting the choice because the eggs were bland. You will want to use a high quality egg in this egg and kimchi quesadilla because this dish uses eggs as a main ingredient to create the fluffy texture and a great taste. You really want the eggs to shine. I like Pete and Gerry’s Organic Eggs because their USDA Certified Organic eggs are non-GMO, and do not contain antibiotics, chemicals, or pesticides. Their hens have access to outdoor pastures with room to roam and stretch their wings. You’ll see the difference in the richer yolks, with their beautiful orange hue and clean, creamy flavor that pairs well with spicy, sour kimchi.
Set up
You only need a few ingredients to make the best egg and kimchi quesadilla. Make sure to pick a thinly shredded cheese so it melts better and faster in the skillet.
If you prefer a vegetarian dish, be sure you pick out a vegan kimchi, since most regular kimchi contains anchovy or fish sauce.
How to cook the egg and kimchi quesadilla
- Scramble the eggs. I like to scramble eggs in a hot pan. Once the eggs start to set, lower the heat and use a spatula to chop and fold the eggs. It will create a nice fluffy texture very quickly.
- Saute the kimchi until lightly toasted.
- Cook the zucchini very lightly, to keep its crunchy texture.
- Place a tortilla in a large skillet. Spread the cheese and vegetables evenly on it.
- Fill the eggs between the gaps and add the green onions.
- Cook until the cheese melts, then fold the tortilla.
TIP: I like to use this method to assemble quesadillas because the melted cheese will stick to the toppings, which allows you to fold it like an omelet. Not only does it brown the tortilla more evenly and faster, but it also helps to keep the filling evenly distributed. Plus, you will have nice melty cheese on both sides of the tortilla!
How to serve egg and kimchi quesadilla
I only lightly seasoned the egg and kimchi quesadilla because the kimchi and the cheese already have a ton of flavor. Plus, I love the taste of the eggs and I prefer to be able to taste them in a dish. I do love to serve some sour cream and salsa on the side. The sour cream balances out the kimchi and the salsa adds a nice seasoning without overpowering the dish. For extra color, a handful of cilantro and sliced peppers work wonders.
So here you go, a homemade Sunday brunch that is higher quality than most restaurant food and it tastes SO GOOD! Happy cooking and I hope you enjoy this one as much as I do.
Other delicious breakfast recipes
Egg and Kimchi Quesadilla
Ingredients
Quesadilla
- 3 large Pete and Gerry’s Organic Eggs
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 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
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Beat the eggs in a medium-sized bowl with the salt.
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Heat 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Add the beaten eggs. When the bottom is just set, scramble the eggs until they are mostly cooked but the inside is still a bit runny.
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Add the remaining 1/2 tablespoon oil and the kimchi. Stir and cook until the kimchi is toasted and not watery anymore, 1 to 2 minutes.
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Add the zucchini. Stir and cook until the zucchini is very lightly cooked, 1 to 2 minutes (*Footnote 1). Transfer everything to a big plate to cool.
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Place the tortilla in a large skillet. Spread half of the cheese into a thin layer over the whole tortilla. Add half of the kimchi-zucchini stir fry over the cheese, then add half of the eggs between the gaps of the vegetables. Sprinkle half of the green onion. Aim to have everything spread out evenly without too much overlap, so they are all in contact with the cheese.
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Heat up the skillet over medium heat. Cook until the cheese is melted completely, 2 to 3 minutes. Carefully use a spatula to lift one side of the tortilla and fold it over onto the other side, to form a half moon. Once the cheese melts, the toppings will stick to it and stay put during the folding.
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Slide the quesadilla onto a cutting board. Use a sharp knife to cut it into three or four even wedges. Make the other quesadilla using the same method.
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Garnish the quesadilla with cilantro. Serve hot with your favorite salsa, hot sauce, and / or sour cream.
Notes
- The zucchini will have a nice crunchy texture when lightly cooked. If cooked too long, it will release water and make the quesadilla filling soggy.
Nutrition
Serving: 1serving, Calories: 315kcal, Carbohydrates: 16g, Protein: 16.4g, Fat: 22.3g, Saturated Fat: 9.7g, Cholesterol: 177mg, Sodium: 659mg, Potassium: 189mg, Fiber: 1.1g, Sugar: 1.7g, Calcium: 370mg, Iron: 2mg
