Cheesy Mushroom Quesadillas

Serves 2 – Recipe by Sophie Gray


  • 3 size 7 Big Paddock eggs lightly beaten
  • 4 flour tortillas
  • 1 tablespoon vegetable oil
  • ½ cup grated cheese
  • ¾ cup thinly sliced mushrooms
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped parsley
  • Salt and pepper to taste
  • Cooking spray


  1. Heat the oil in a small pan and cook the mushrooms and chopped onion until soft.
  2. Add the beaten eggs, parsley, salt and pepper, and cook until the mixture begins to set.
  3. Set aside.
  4. Heat a frying pan, grill plate or panini press.
  5. Spray one side of each tortilla with cooking spray and place spray side down on the hot pan or grill plate.
  6. Spoon on half the mushroom and egg mixture and add some grated cheese.
  7. Top with another tortilla making sure the sprayed side faces up.
  8. Cook until golden and crispy on the bottom, then carefully flip and cook on the other side (unless using panini press.
  9. Then repeat the process until all four tortillas have been cooked and filled.

Serving suggestions

Cut into wedges and serve with salsa or tomato sauce.