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Ooh La La Breakfast Quesadilla



– 4 eggs – 3 tablespoons Real California milk – 1/2 teaspoon dried tarragon – 1/4 teaspoon sea salt or to taste – Freshly ground pepper to taste – 1 teaspoon Real California butter – 2 (8-inch) flour tortillas (preferably whole grain) – 3 oz. Real California Brie cheese, sliced – 3 tablespoons chopped tomato – 2 tablespoons snipped fresh chives
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Prep time: 15 minutes

Cook time: about 10 minutes

Beat eggs, milk, tarragon, salt and pepper well in a medium bowl. Melt butter in a 7-inch nonstick skillet. Add eggs and cook over medium heat for 3 to 4 minutes or until eggs are set, lifting edges and tipping the skillet to let the uncooked egg run underneath. Cut into 2 semi-circles with a spatula and tent with foil to keep warm. Place equal amounts of cheese on half of each tortilla. Cook for about 5 minutes in a large nonstick skillet over medium-low heat until tortilla is crisp and cheese is melted. Top cheese with tomatoes, chives and eggs, and fold over to enclose.