In spite of the fact that I graduated from college over 15 years ago, stayed at two jobs for almost six and eight years, respectively, have been with my husband for over 13 years and have two children, I still think I’m 22. I sing loudly in the car when I’m by myself, know to submit something on the computer by hitting the button only once and still think that melting shredded cheese, on a tortilla, in the microwave is an acceptable meal. Over the years I’ve gathered enough research skills to put together this blog, figure out Instagram and start to understand SEO. But, nothing has made me feel older than trying to learn how to use Pinterest. (I’m sure this is only because I have not yet attempted Snapchat.)
Over the years, I’ve made half-hearted attempts to use it, usually only after one of my friends or coworkers had mock-shamed me for not already joining the community. But, my interest was minuscule. When I started this blog, one of my friends (hi, Trish!), asked me if I was going to use Pinterest and I’m pretty sure I avoided the question. But, I’ve been using those research skills to better understand this blogging thing and apparently, everyone uses Pinterest. Everyone.
It has been a trickier, harder experience than I anticipated, but I persevered. I’m 37-years-old, not one hundred. I spent years resisting Facebook, before running a business page for my previous job. I kinda, sorta taught myself pieces of Photoshop. I can change and learn and take chances. I can welcome new things into my life. Right? Unsubstantiated Pinterest fears will not define me. (I feel like I should hold my arm up Rosie the Riveter-syle, here.)
So, I spent months trying to figure it all out: how to readjust my thinking to start shooting vertical images, how to start my own Pinterest page, how to understand what a rich pin is and why I want to use it and so many more things that I still don’t really understand, but everyone else seems relaxed about using. All of this to say: Life as we Cook it is now on Pinterest. But, also to say: it’s in its infant stages and I’m still figuring it all out (like how not to have Pin It show up on every single image and how to change the appearance of the Pin it button, itself). So, if you are not a wimp about Pinterest, and I suspect that no one else is but me, come visit and…start pinning?
OK, too much about Pinterest? How about a little bit about a quesadilla? If I felt like I had to chill out and simplify to finally crack the not-so-secret code of Pinterest, I felt the opposite about my standby microwave quesadilla: maybe I need to grow up a little bit. I don’t think I’ll ever lose my love of that 45-second meal, but I knew I could do better.
Caring for a baby and working from home is a really good way to not eat well. You forget to eat until you’re starving and then you grab whatever takes the least amount of work. Maybe you keep your weight in check this way, but maybe you’re also starving at night, or really thirsty because when you finally remembered to eat, you went for 10 olives and a slice of provolone, standing up.
When I was in college, I was the proud, proud owner of a quesadilla maker. It is definitely one of those kitchen gadgets that no one needs, but we were in college and we used it a lot, especially when our friends were over. One Saturday morning, I read the recipe book that came with it and saw that you could beat an egg, cook it on the machine and then add it to the tortilla with cheese. Breakfast quesadillas! Somewhere in my newborn haze, last spring, that eggy quesadilla came back to me and I set out to recreate it, in a regular old pan.
But, once the egg was cooking, I reconsidered. I had a baby in my arms and coffee that desperately needed drinking. Even the thought of one extra step – removing the egg from the pan to add the tortilla – seemed like too much, after a night with the baby. So, I left it there, added the tortilla and cheese, and called it breakfast. The lack of real planning meant that my proportions were off (small, thick egg, big tortilla, cheese not quite melted) but I knew I was on to something.
A couple weeks later, slightly more rested, I set out to again recreate, but this time, a better version. I pulled out my 8-inch pan and one 6-inch corn tortilla. I also grabbed a container of leftover garlicky sautéed kale, shredded cheddar and one egg. This time, I heated up the tortilla slightly and the vegetables, mostly, before cooking the egg.
It was perfect. Hot and filling, not too heavy and the kind of breakfast that I sometimes need, especially if (spoiler) the only other thing I was going to eat that day was a few slices of cold roasted tofu.
Starting my morning, on occasion, with this slightly elevated egg wrapped quesadilla (or slightly elevated omelet, depending on how you choose to look at it), makes me feel better about all of my eating choices throughout the day. It’s a protein-fiber-fat-flavor combination that I love, and frankly, an upgrade that I need, and is welcome, at this point in my life. Just like, Pinterest. I totally need that, too. Really.
I prefer a small pan, a corn tortilla and a cheese that melts, but I've used a larger pan (which result in a thinner egg wrap), a larger flour tortilla and both hard and crumbly cheeses to good results, as well.
Lastly, my favorite thing about these is that they're a great way to add vegetables to your morning, but as long as you have a container of cooked veggies in the fridge, the only work required is warming them up, first. I have loved these with kale, roasted cauliflower, broccoli, sautéed mushrooms and roasted shallots. Here, I used a handful of roasted romesco that was leftover from the night before.
- 1 large egg
- salt and pepper
- 1 large handful cooked vegetables
- 1 six-inch corn or flour tortilla
- 1 handful shredded or crumbed cheese or 1-2 slices cheese (Provolone, cheddar, Monterey Jack are all good choices)
- In small bowl, whisk together egg, a small splash of water, a pinch of salt and a pinch of pepper.
- Using only the skillet
- In 8-inch skillet over medium-high heat, warm vegetables 2 minutes, stirring and tossing often, until hot. Remove from skillet and set aside. If the skillet has residual liquid, carefully wipe away. Reduce heat to medium.
- Place tortilla in the skillet and cook 30-45 seconds, or until warm pliable. Remove from skillet and set aside.
- Continue below to make the quesadilla.
- Using the microwave
- In microwave-safe dish, heat vegetables 30-45 seconds, or until just hot. Remove from microwave or set aside.
- Place tortilla on a microwave-safe plate; heat 15-25 seconds, or until warm and pliable; set aside.
- Continue below to make the quesadilla.
- To make the quesadilla
- Coat 8-inch skillet with cooking spray (or very small drop of oil). Pour in egg, tilting skillet to coat completely. Use rubber spatula to push a edges of egg slightly toward the center and tilt pan to help the remaining liquid egg coat the pan.
- When the egg is almost completely cooked, top with the warm tortilla. Sprinkle with cheese and let sit 30 seconds; top one half of the quesadilla with hot vegetables.
- Use spatula to fold the the quesadilla in half. Let cook 30 seconds; flip and cook 30 seconds more, to melt the cheese. Transfer to plate.
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