Bite with Belkys: Morning Quesadillas

The Chef: Robert Schwartz
The Dish: Mediterranean and Nordic Morning Quesadilla

Ingredients for the Mediterranean Quesadilla:

4 eggs
1 tsp. of olive oil
1.5 oz. of sliced mushrooms
0.5 oz. of portobello mushrooms
2 oz. of diced eggplant
2 oz. of zucchini
1 tsp. of sun-dried tomato
1 tsp. of fresh basil, sliced
1 pinch of salt
2 flour tortillas
4 tbs. of goat cheese

Method of Preparation:

-Start by whisking the eggs to scramble them in a hot pan.

-Then in a separate pan saute some mushrooms, egg plant, zucchini, sun-dried tomatoes and fresh basil. Toss it around and add a pinch of salt.

-Next, spread goat cheese on a flour tortilla, add the scrambled eggs on one half with the veggies on top. Then fold it over, slice it down the center, brush on some olive oil, and let it bake in a 375-degree oven for 10 minutes.

To Plate the Dish:

At the restaurant, Chef Robert likes to serve this quesadilla with a nice, crisp churro and some dulce de leche on the side.

Serving Suggestion: Cappuccino
Serves: 2-4

Ingredients for the Nordic Quesadilla:

4 eggs
4 tbs. of cream cheese
2 whole wheat tortillas
2 lbs. of smoked salmon
2 tsp. of chopped scallions
4 tbs. of chopped tomatoes
1 tsp. of olive oil

Method of Preparation:

-First scramble the eggs. Chef Robert says you can also use egg whites alone for a healthier version.

-Then spread cream cheese over a whole wheat tortilla, add the eggs on top, smoked salmon, scallions and tomatoes.

-Next, fold the tortilla over, brush on some olive oil and cut it in half.

-Bake it in a 375-degree for up to 10 minutes.

To Plate the Dish:

You can serve this dish with a cup of fresh fruit.

Serving Suggestion: Orange Juice
Serves: 2-4

FOR MORE INFORMATION:

Mari-Nalli
2271 Ponce De Leon Blvd.
Coral Gables, FL 33134
305-648-0688