The Tomato, Basil, Feta Omelet Quesadilla is a flavorful and refreshing breakfast that combines the creamy taste of feta cheese with the freshness of tomatoes and the delightful aroma of basil. A soft, fluffy omelet is layered inside a crispy tortilla, offering a perfect balance of Mediterranean flavors and satisfying textures in every bite. Light yet filling, this breakfast is an excellent choice to start your day with energy and delicious taste.
8 large eggs
1/2 cup crumbled French feta, divided, plus 1/4 c. feta brine
1 1/2 tsp. kosher salt, divided
1 Tbsp. unsalted butter
10 tsp. extra-virgin olive oil, divided
2 cups cherry tomatoes, quartered
2 cloves garlic, finely chopped
4 tsp. tomato paste
4 (8″) flour tortillas
1 cup loosely packed basil leaves, divided
4 serving(s)
15 mins
40 mins
Step 1
In a medium bowl, whisk eggs, feta brine, and 1 teaspoon salt. Let rest at room temperature about 10 minutes.
Step 2
Meanwhile, in an 8″ nonstick skillet over medium heat, heat butter and 2 teaspoons oil until butter melts. Cook tomato, garlic, and remaining 1/2 teaspoon salt, stirring, until tomato begins to break down, 7 to 9 minutes. Add tomato paste and cook, stirring, until brick red, about 1 minute more. Transfer tomato mixture to a medium heatproof bowl.
Step 3
In same skillet over medium-low heat, heat 2 teaspoons oil. Add about 1/2 cup egg mixture and cook, stirring, until bottom and edges are firm and eggs are about three-quarters of the way set, 2 to 3 minutes. Arrange a tortilla on top and continue to cook until warmed through and eggs are set, about 30 seconds more. Using a nonstick spatula, carefully flip eggs and tortilla.
Step 4
Spread one-quarter of tomato mixture over eggs. Sprinkle with 2 tablespoons feta and 1/4 cup basil. Cook, undisturbed, until tortilla is crispy, 1 to 2 minutes more. Fold tortilla over into a half-moon and slide onto a plate. Repeat for a total of 4 quesadillas.