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Zucchini Breakfast Quesadilla

4

25 min

Zucchini Breakfast Quesadilla

Zucchini Breakfast Quesadilla Photo 1

Time

25 min

Serving

4 persons

Calories

185

Rating

4.00★ (3)

Author: Victoria Buriak
This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.

Ingredients

  • vegetable oil: 1 tsp
  • medium zucchini: 1 piece (cut into 1/2 inch pieces)
  • medium scallions: 2 piece (sliced)
  • ground black pepper: 0.25 tsp
  • oregano: 0.125 tsp (dried)
  • red pepper flakes: 0.125 tsp (crushed, optional)
  • eggs: 2 piece
  • water: 1 Tbsp
  • cheddar cheese: 0.25 cup (shredded)
  • salt: 0.5 tsp
  • flour tortillas: 4 piece (6 inch)

Metric Conversion

Stages of cooking

Zucchini Breakfast Quesadilla Photo 21
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  1. Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
    Zucchini Breakfast Quesadilla Photo 2
  2. Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
    Zucchini Breakfast Quesadilla Photo 3
  3. Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
    Zucchini Breakfast Quesadilla Photo 4
  4. Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
    Zucchini Breakfast Quesadilla Photo 5
  5. Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.
    Zucchini Breakfast Quesadilla Photo 6

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