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Avocado and Fish Quesadilla
A hearty and well-balanced breakfast made with thin lavash, tender avocado, cream cheese, and lightly salted red fish.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Cut 2 circles out of the lavash using a plate, or simply use ready-made tortillas.
Mash the avocado with a fork. Season with salt and pepper to taste. Add lemon juice and mix thoroughly.
Place one circle of lavash on the workspace. Spread cream cheese over it. Cover with the second lavash circle.
Lightly beat the egg with a fork. Season with salt and pepper to taste. Pour it into a preheated non-stick skillet. Immediately place our tortillas on top. Cover the skillet with a lid. Cook for 1-2 minutes over medium heat. As soon as the egg is golden and has set with the lavash, flip the tortilla to the other side. Lightly brown and remove from the heat.
Spread the mashed avocado along one half of the tortilla, and top with pieces of lightly salted fish. Fold the other half over. Slice and serve.
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