My maternal grandma, the one who taught me to make brisket and applesauce, lived the last years of her life in the Cardozo Hotel in Miami Beach, long before Gloria Estefan bought it, long before nightclubs, long before South Beach became... well, South Beach. In those days, the area was a magnet for snowbirds from New York, many of Eastern European background, who would come to Florida for the winter. A few blocks from the Cardozo, Wolfie's Delicatessen catered to the New Yorkers. The restaurant, which closed a decade ago, was kosher-style, not kosher, so while my grandmother didn't eat there, the rest of our family did. One of my favorite Wolfie's dishes, scrambled eggs with lox and onions, inspired this quesadilla with smoked salmon and brie, plus scallions and a little bit of creamed cheese. A cultural mash-up, somewhat like Miami itself, this is really a creamy and slightly salty frittata cloaked in a cheese quesadilla. Serve it with or without the tortilla and brie wrapping; it's perfect for brunch or a weekend lunch.
Breakfast quesadilla with smoked salmon and brie
Serves 2-3 as a main dish, or 6 as an appetizer or buffet item.
2 Tbsp whipped cream cheese
2 tsp minced scallions (green and white parts)
2 tsp chopped parsley
2 Tbsp chopped smoked salmon
1/4 tsp fresh black pepper
2 8-inch whole grain or oat bran tortillas
2 oz brie, softened to room temperature, rind removed
In a bowl, whisk the eggs until just slightly frothy. Whisk in the cream cheese, scallion, parsley, smoked salmon and black pepper.
Film a nonstick frying pan with cooking spray, and preheat over low heat. When the pan is hot, pour in the egg mixture. Cook, without stirring, for 4 minutes or until the bottom is nicely browned.
While the egg is cooking, prepare the quesadilla wrapping. Set the tortillas on the counter top, and spread each one with some of the brie. Set aside.
When the bottom of the egg is browned, flip it and cook on the other side for 1-2 minutes, until the bottom is just starting to brown. Remove from the pan, and place it on one of the tortillas. Cover with the second tortilla to make a sandwich.
Return the quesadilla to the frying pan, and toast on each side for 1 minute, until the tortilla is brown and the brie has melted.
Remove quesadilla from the pan, and let it rest for 1 minute before cutting into wedges. Serve warm or at room temperature.
Other recipes that use these pantry ingredients:
Ham, egg and cheddar breakfast crepes, from Panini Happy
Nan's potato, pepper and onion frittata, from Food Blogga
Caramelized onion quiche, from Simply Recipes
Crustless quiche with roasted vegetables, from Gluten-Free Goddess
Egg salad and cheese quesadillas, from Kalyn's Kitchen
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