Heat skillet over medium/high heat with 1 tablespoon of butter. Sautee sliced mushrooms until soft, set it aside.
Whisk eggs and milk in a bowl, for about 30 seconds, until combined. Pour in the whisked eggs, tilt the pan to spread it evenly across. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done, set it aside.
On a half of a tortilla layer out cheese, eggs, mushrooms and again with cheese. Fold over the tortilla, to cover the inside. Place the tortilla on a buttered skillet, until golden brown, turn over to cook the other side. Cut into wedges, serve quesadillas hot with salsa or veggies.
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