Lazy Days (Recipe: Eggadilla)

I am typically an early riser. Not necessarily because I want to be but because I have been forced to be by a husband who chooses to go to work at 5:30am and kiddos who somehow inherited some insane early rising gene. Why is it that even when they go to bed late, they still wake up early? No matter how late we tuck them in at night, they are up and at ’em by 6:00am.

Changes are happening around here though, and I’m excited about it! For the past couple of weeks, we have become a bunch of lazy morning people. We have been playing so hard during the day that my kids are now not rolling out of bed until 7:30 or 8am. It has been heavenly to be able to catch a few more moments of sleep before starting the day, especially since the baby seems to really like my company in the middle of the night.

Now, when they wake up, they come into my room, climb up in my bed and it seems like we collectively just spend too long of time oogling over Leah. (It is so neat to see how much the big kids love her!) We watch her sleep, we watch her when she’s awake, and before we know it, another hour or so has zoomed by. By the time we shower, get dressed and roll downstairs for breakfast it is at least 9:30!

Like I said the other day, I am trying to plan out our breakfast and lunches a little better. When I saw this recipe for Eggadilla in the Sunday newspaper edition of Relish Magazine, I knew it would be a great recipe to serve for lunch or breakfast. It is so easy it fits our new lazy lifestyle. In fact, I think the simplicity of the recipe will match perfectly for when  reality hits and we have to start waking up again to be someplace early in the morning. It is easy enough to make during those hectic morning hours. For now, however, I don’t even want to think about those days because they will be here all too soon. We are going to sit back and enjoy the lazy days of summer!

Eggadilla (from Relish Magazine)


1/2 teaspoon extra-virgin olive oil
2 eggs
1 egg white
2 (8-inch or 10-inch) flour tortillas
1/2 cup shredded Cheddar cheese
Salsa (optional)
Diced avocado (optional)


1. Heat a nonstick sauté pan, big enough to fit tortillas, over medium-low heat. Add oil. Add eggs, breaking yolks. Cook until eggs are set enough to flip, about 2 minutes. Flip; cook until eggs are done (over-hard), about 2 minutes. Transfer to a plate. Wipe out pan.
2. Return pan to heat and increase heat to medium. Place one tortilla in pan. Sprinkle on half the cheese. Place cooked eggs over cheese. Top with remaining cheese and tortilla. Cook until bottom tortilla is a little brown and cheese starts to melt, 1 to 2 minutes. Flip with a spatula and brown the other side. Remove from pan. Transfer to cutting board. Cool 1 minute. Slice into wedges. Serve with salsa and diced avocado if using. Serves 2.

Nutritional Information Per serving: 340 calories, 19g fat, 240mg chol., 19g prot., 25g carbs., 1g fiber, 570mg sodium.

recipe courtesy of Greg Johnson

Stay Connected

Subscribe to receive news, updates, and exclusive content from Dine & Dish.

Facebook      Twitter      Pinterest       RSS


  1. says

    Add sausage, or ham or cooked taco meat for something extra yummy. We’ve done these ‘Breakfast Quesadillas’ for ages and love them. Easy to take on the road too.

    I love mine with smoked salmon and a little frozen corn…a heavenly breakfast!

    Kates last blog post..Cherries!!

  2. says

    What a great idea! I have some bacon, so that would be a fun addition. I’ve done the breakfast burrito thing, but never thought of a breakfast quesadilla. Enjoy that baby! She will grow up so fast. Can’t believe mine is almsot 2 already.

    Katies last blog post..Taste-Tester: Position Filled

  3. says

    This sort of thing is like daily eats in Southern California! The Mexican shacks that serve up awesome fast food lunch & dinner offer this sort of thing along w/ egg burritos for brekkie too! Will have to whip up some of these soon at home as my guys are Mex food fanatics!!

    Lori @ The Recipe Girls last blog post..Triple Chocolate Chunk Cookies

  4. says

    I’m an early bird by choice! Nothing better than weaking up before the sun’s out and getting an early start to the day! 4:30am is my time of choice and I don’t even need an alarm, my body just knows… mind you, come 8:30pm and I’m in zombie-mode!
    Brilliant name for these, they look perfect to bring to the office, which is what I always do!

    Martas last blog post..Prawns A La Talla with Peanut Butter Sauce


Leave a Reply

Your email address will not be published. Required fields are marked *