Crispy-edged quesadillas made from tapioca wraps, filled with scrambled eggs and whatever else you have on hand. The starch-and-pea wraps crisp beautifully in a hot pan and hold the filling without tearing. A fast, flexible dinner that takes about twenty minutes flat.

Serves 2. 20 minutes, 18 at the stove.

About 820 calories a serving, 33 g protein, 50 g carbohydrate, 55 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 4 eggs into a bowl, whisk with a pinch of salt and pepper until uniform. Heat 1 tablespoon of butter in a nonstick skillet over medium heat until foaming, pour in the eggs, and stir gently until they are soft and just set, about three minutes. Transfer to a plate.3 min
2. Grate 4 ounces of cheddar cheese into a small pile. Lay one tapioca wrap flat on a cutting board, scatter half the cheese on one half, top with half the scrambled eggs, then fold the wrap in half to form a half-moon.
3. Heat 1 tablespoon of oil in the same skillet over medium-high heat until it shimmers. Lay the folded wrap in the pan and cook until the bottom is golden and crisp, about two minutes, then flip and cook the other side until crisp, about one more minute. Transfer to a plate.3 min
4. Repeat with the remaining wrap, cheese, and eggs. Both quesadillas will be done when the filling is warm and the wrap edges are lightly browned and crispy.3 min

Note Swap sharp cheddar for any melting cheese you have, or skip the cheese and add salsa instead. Leftovers keep wrapped in foil in the fridge for two days and reheat well in a dry skillet. Serve with sour cream and sliced avocado, or a simple green salad on the side to stretch the meal.