Ingredients

1.

Bacon
1 ounce
2.

Colby Jack cheese
1 cup, shredded
3.

Raw egg
2 large
4.

Salt
1 dash
5.

Black pepper
1 dash
6.

Cilantro
0.5 tablespoon
7.

Brown mushrooms
2 oz
8.

Zucchini
2 oz
9.

Grape tomato
1 oz
10.

Olive Or Extra Virgin Olive Oil
2 tsp
11.

Salt
1 dash
12.

Black pepper
1 dash
13.

Cumin, ground
0.25 teaspoon
14.

Onion powder
0.13 teaspoon
15.

Garlic powder
0.13 teaspoon
16.

Chili powder
0.13 teaspoon
17.

Butter, unsalted
0.5 tablespoon

Instructions

1.
Cook thin-sliced bacon until it s crispy on both sides. If you don t like very crispy bacon, you can slightly undercook it, since it will cook more a little later on. Cut the bacon into 3-4 small pieces. You may also chop the bacon into bits if you prefer this. Leave the bacon aside for later.
2.
Spread the shredded colby jack cheese in the base of either an 8-inch or 10-inch non-stick pan. Spread the cheese thinly, but don t let any large gaps or spaces in the cheese appear. Cook the cheese, undisturbed, over a low heat setting on the stove until the cheese just melts. Once the cheese has melted, arrange the bacon pieces across one half of the cheese tortilla. Crack two eggs on the remaining half of the tortilla, and season the eggs with dashes of salt and pepper.
3.
Place a lid over your frying pan and reduce the heat slightly. Watch as the cheese tortilla continues cooking and the eggs cook to about over-medium doneness. You may pierce parts of the egg whites to help them cook faster. When the eggs are almost cooked through, take the lid off the pan. Let the quesadilla continue cooking openly as all the excess fat from the cheese and bacon evaporates. Watch for the cheese to turn orange and harden around the edges.
4.
When you can easily slide a spatula under the quesadilla without the cheese bending or breaking, it s ready. Quickly sprinkle chopped cilantro over the quesadilla before turning off the stove and sliding the quesadilla from the pan onto a serving plate. Use your spatula to bend the bacon half over the egg half to close the quesadilla as the cheese hardens in place. Slice the quesadilla in half and let it cool while you make your vegetables.
5.
In a mixing bowl, combine quartered mushrooms, halved or quartered zucchini, and whole grape tomatoes. You want the vegetables to be a little chunky, up to a half-inch thick. Mix the chopped vegetables with olive oil, salt, pepper, cumin, onion powder, garlic powder, and chili powder. If your chili powder has salt added to it, be cautious about how much additional salt you add.
6.
You should be able to use the same non-stick pan you used to make the quesadilla to make the vegetables. Heat the pan over medium-high heat on the stove. When the pan is hot, pour the seasoned vegetables in. Let the vegetables cook until they re charred on one side. Gently toss and stir the vegetables as they continue cooking until they re golden with dark edges on all sides.
7.
Reduce the stove to low heat and add the butter to your pan of vegetables. Gently stir the vegetables until they re coated with melted butter. Let the vegetables cook in the butter for just another 1-2 minutes. Serve the hot, buttered veggies next to your quesadilla. Garnish the plate with additional chopped cilantro, sour cream, or guacamole at your discretion.