Egg-cellent Cheesy Quesadilla Bites
A fun and easy way to serve eggs and cheese in a soft tortilla, perfect for little hands and developing palates. Cut into strips or triangles for easy grasping.
Ingredients
- 1 small whole wheat flour tortilla (6-inch fajita size)
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons shredded cheddar or Colby Jack cheese
- 1 teaspoon butter or oil
Instructions
In a small bowl, whisk together the egg and milk until well combined.
Heat a small skillet over medium heat. Add butter or oil to the pan, swirling to coat.
Pour the egg mixture into the skillet. Cook, gently stirring with a spatula, until the eggs are just set and slightly soft. Break the eggs into very small pieces as they cook.
Remove the scrambled eggs from the pan and set aside.
Wipe the skillet clean with a paper towel.
Lay the tortilla flat on a clean surface.
Spread the scrambled eggs evenly over one half of the tortilla.
Sprinkle the shredded cheese over the scrambled eggs.
Fold the other half of the tortilla over the egg and cheese to create a half-moon shape.
Place the folded quesadilla in the heated skillet.
Cook for about 1 minute per side, or until the tortilla is lightly golden brown and the cheese is melted inside. Keep the heat moderate to prevent burning.
Carefully remove the quesadilla from the skillet and transfer it to a cutting board.
Let the quesadilla cool slightly before cutting it into wedges or strips. For a 6-inch tortilla, 4-6 pieces is ideal.
Check the temperature to ensure the quesadilla is cool enough for your toddler to eat.
Serve immediately and enjoy!
Safety Notes
- Adult supervision required for all cooking steps.
- Ensure the quesadilla is cooled to a safe temperature before serving to avoid burns.
- Cut the quesadilla into small, manageable pieces to prevent choking.
Nutrition (per serving)
Calories: 220 kcal per serving
Protein: 13g
Carbs: 20g
Fat: 10g