Pancake with scrambled egg, cheddar & bacon

Ingredients

• 4tortilla wraps — medium
• 4eggs
• 75 gbreakfast bacon
• 100 gcheddar — grated
• 0.5red bell pepper
• 50 gspinach — fresh
• 2spring onions
• 20 gbutter
• 1 tspsriracha
• ½ tspsmoked paprika powder
• ¼ tspsea salt — fine
• black pepper — freshly ground

Method

1. 1

   Cut the bacon into pieces and fry until crispy in a dry frying pan. Remove from the pan and drain briefly.

2. 2

   Cut the bell pepper into small cubes and the spring onion into thin rings.

3. 3

   Fry the bell pepper for about 3 minutes in the leftover bacon fat. Add the spinach and let it wilt briefly. Remove from the pan.

4. 4

   Whisk the eggs with the salt and some black pepper.

5. 5

   Melt 10 g butter over low heat. Add the eggs and gently move them around the pan with a spatula until soft and creamy scrambled eggs form. Remove the pan from the heat just before the eggs are fully set.

6. 6

   Mix the sriracha into the scrambled eggs.

7. 7

   Place two tortillas on the work surface. Divide half of the cheddar over them.

8. 8

   Then divide the scrambled egg, bell pepper, spinach, crispy bacon, and spring onion over the tortillas. Sprinkle with the smoked paprika powder and the remaining cheddar.

9. 9

   Place the other two tortillas on top and press them down gently.

10. 10

    Melt the remaining 10 g butter in a large frying pan. Fry each quesadilla for about 2–3 minutes per side over medium heat, until the outside is golden brown and crispy and the cheddar has melted.

11. 11

    Let rest for about 1 minute and cut each quesadilla into 3 large wedges.