Before Evs came along (and pre salicylate sensitivity diagnosis), Dan and I spent two years traveling through Latin America, starting our journey in the resort city of Cabo San Lucas, Mexico and culminating in Ushuaia, Argentina – also known as “the end of the world”. During our time in Mexico, we delved eagerly into the local cuisine trying everything from mole and ceviche to chapulines (grasshopers) and chicatanas (flying ants). One of our favourite meals to order off the menu however was the simple yet oh-so satisfying quesadilla (aka “little cheesy thing”). With their crispy shell exterior and soft melt-in-your-mouth cheese, vegetable, bean and herb interior, these delicious pockets of fun always left us feeling nourished after a busy day of sightseeing. Thankfully, quesadillas are super easy to make and very adaptable, leaving you with the perfect low salicylate breakfast in under 25 minutes.

Enjoy! xx

Low Salicylate Breakfast Quesadilla

Serves 2

Equipment

• Peeler
• Cutting board and knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Frypan

Ingredients

4 eggs

2 Tbsp sunflower oil

1 carrot (peeled and grated)

1/4 green cabbage (shredded)

4 sprigs of spring onion (finely chopped)

Large handful of chives (finely chopped)

2/3 cup black beans (rinsed and drained)

Salt (for seasoning)

2 tortilla wraps

1 cup of tasty cheese (grated)

Sour cream (for serving)

Method

1.) In a small bowl, whisk eggs until well combined.

2.) In a frypan (about the width of a tortilla wrap) heat some oil then add grated vegetables, spring onion, chives and beans. Sautee for a few mintues until vegetables are soft, then place in a small bowl and set to the side.

3.) Give the frypan a quick wipe down before heating some more oil in the pan. Add whisked eggs, swirling so eggs cover the entire base of pan.

4.) Let eggs cook for 1 minute, seasoning with salt, before placing a tortilla wrap on top of the egg. Cook for a further minute after which you can flip the tortilla wrap so it’s now touching the bottom of the pan.

5.) On the cooked egg side, place a spoonful or two of the prepared veg and bean mixture followed by a generous helping of cheese. Fold tortilla in half using the spatula, cook for a further minute before placing on a plate. Serve warm with a dollop of sour cream.

Note: if you are able to tolerate any medium salicylate foods, try including some peeled, grated zucchini for added diversity.