"Jennifer Aniston's recipe for breakfast quesadillas piqued our interest because we love both scrambled eggs and quesadillas, and this recipe appeared to seamlessly combine the two. To make this recipe, start by heating an oiled nonstick skillet over medium heat. While the pan warms, beat an egg with a fork until well-blended. Pour the egg into the skillet and tilt the pan until the egg is in an even layer."
"Add freshly ground pepper and some shredded cheese. Place a tortilla on top. Use a thin spatula to loosen the edges of the egg then flip the quesadilla. Top with more shredded cheese and crumbled bacon, and fold the quesadilla in half. Cook until the tortilla is lightly browned, about 1 minute per side, then serve with pico de gallo, guacamole, or sour cream."
"This school year I've delegated breakfast prep to my newly minted middle schooler, Lucy. She quickly mastered her technique for soft scrambled eggs and told me that she was ready to tackle something new. So we flipped through Jennifer Aniston's new kids' cookbook, Cook with Clydeo, for inspiration. The cookbook is written from the perspective of her cartoon canine companion, Clydeo. The cartoons are cute (and not too cringe for my tween), and the pages are filled with recipes with short ingredient lists."
A middle schooler named Lucy now handles breakfast, having mastered soft scrambled eggs and ready for new recipes. A kids' cookbook, Cook with Clydeo, inspired a breakfast quesadilla combining scrambled egg and tortilla. The recipe calls for heating an oiled nonstick skillet, beating an egg, pouring and tilting to form an even layer, seasoning, adding cheese, topping with a tortilla, loosening edges to flip, then adding more cheese and crumbled bacon before folding and browning. The cook noted a first attempt problem: using too-large skillet and tortilla and flipping too quickly before the egg set.
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