Scrambled Egg & Salmon Quesadillas

Name: Scrambled Egg & Salmon Quesadillas
Total time: 40 min
Yield: Makes 2 quesadillas
Ingredients: 1 leek, sliced into thin rings* (about 2 cups sliced); 2 tablespoons vegetable broth; 1 tablespoon vegetable oil, plus more for brushing; 2 ounces smoked salmon, cut into bite-sized pieces, divided; Pinch each salt and black pepper; ½ cup grated fontina or Gruyère cheese, divided; 4 10-inch flour tortillas; 2 tablespoons crème fraîche or sour cream; 4 large eggs; Pinch each salt and black pepper; 2 tablespoons crème fraîche or sour cream; ½ cup grated fontina or Gruyère cheese, divided

Wedges of Fluffy Egg and Cheese

Preparation info

Makes
2
quesadillas

Difficulty
Easy
Ready in
40 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Ultra-creamy scrambled eggs are studded with smoked salmon and leeks and sandwiched between two crispy tortillas to make a unique quesadilla that has no shortage of flavor.

Ingredients

1 leek, sliced into thin rings* (about 2 cups sliced)
1 tablespoon vegetable oil

Dinner
Sandwich
Fish course
Pescatarian
Breakfast

Method

Place leeks in a large bowl of cold water; slosh them around to separate rings and wash completely (any dirt stuck between the layers will fall to the bottom of the bowl). Remove with a slotted spoon and drain completely.
Heat oil in a 10-inch nonstick skillet over medium heat. Add leeks and cook until translucent and just starting to brown, about 5 to 7 minute