Gluten-Free Breakfast Quesadillas with Scrambled Eggs, Cheese, and Avocado

Ingredients

• 8 Gluten-free tortillas (corn or gluten-free blend)
• 6 Eggs
• 2 tablespoons Milk or dairy-free milk
• 1 cup Shredded cheddar cheese
• 1 Avocado, mashed
• 1 tablespoon Butter or olive oil
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 0.5 cup Salsa

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Whisk eggs with milk, salt, and pepper.
2. 2Melt butter or heat oil in a skillet over medium heat. Pour in egg mixture and scramble until cooked through.
3. 3Spread mashed avocado on half of each gluten-free tortilla. Top with scrambled eggs and shredded cheese.
4. 4Fold gluten-free tortillas in half to form quesadillas.
5. 5Cook quesadillas in the same skillet over medium heat for 2-3 minutes per side, or until golden brown and cheese is melted.
6. 6Serve immediately with salsa.

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