Breakfast quesadillas today! These are surprisingly tasty and are something that I would eat for breakfast myself everyday if I got the chance! To make, spread a tortilla wrap with cream cheese and cover half the wrap with scrambled egg, chopped fresh tomato, sautéed mushrooms, fresh parsley and grated cheese (or anything else you fancy). Fold the wrap in half and dry fry in a pan until the base is starting to brown and the filling is warmed through, then turn over (carefully, trying not to spill everything!) Slice into wedges to serve. These are brilliant freshly cooked and keep well in the fridge. They do freeze too, but egg seems to get a bit watery when it it frozen and defrosted so their texture becomes a bit wetter!
