Recipe Friday: World Egg Day Quesadilla

Written by Marilyn Hawkes Category: Recipes Issue: October 2017
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Breakfast quesadillas. Photo courtesy Hickman's Family Farms.Today (Oct. 13) is World Egg Day and to celebrate, Sharman Hickman of local Hickman’s Family Farms is sharing a recipe that’s easy to make and jam-packed with essential nutrients. “Eggs are nature’s vitamin bottle,” she says.

The recipe is easily amended and tailored to your preference, Hickman says. “If you don’t want it to have meat, you can substitute spinach or kale. And if you don’t want ham, you can use turkey. Our recipes are designed for whatever you have available in your refrigerator.”

In honor of World Egg Day, Hickman’s offers these fun facts:
• The average American eats 250 eggs per year.
• An average hen lays between 300 to 325 eggs a year.
• One egg is 75 calories and has 6 grams of high-quality protein plus 13 essential vitamins and minerals.
• Eggs are one of the best dietary sources of Vitamin D.

Egg Scramble Quesadilla from Hickman’s Family Farms
4 extra large eggs
¾ cup chopped deli ham
1 cup shredded cheese of preference
4 small corn [or flour] tortillas
1 tbsp. butter to coat sauté pan
Salsa and pickled jalapenos for topping

Break eggs into bowl and whisk until frothy. Heat skillet and add butter on very low heat setting. Pour mixed eggs onto melted butter; if mixture starts to bubble too quickly, reduce heat. Cook eggs until mixture is almost set. Top eggs with chopped ham. When eggs are cooked completely (to your liking), remove from pan. Wipe pan clean and place two tortillas in pan. Top tortillas with half the shredded cheese. When cheese is melted, add egg mixture, dividing between the two tortillas. Top the egg mixture with the remaining cheese, then top with the two remaining tortillas. Slice quesadilla into quarters. Serve with sliced jalapenos and salsa.