Zucchini Breakfast Quesadilla

This zucchini breakfast quesadilla is packed with scrambled eggs and Cheddar cheese, tucked inside a crispy, warm tortilla in this family-loved recipe.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 185 Calories

Ingredients

• 1 tablespoon water
• 2 large eggs
• 1 teaspoon vegetable oil
• 4 (6 inch) flour tortillas
• 1 medium zucchini, cut into 1/2-inch pieces
• 2 medium scallions, thinly sliced
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.125 teaspoon crushed red pepper flakes
• 0.25 cup shredded Cheddar cheese
• 0.125 teaspoon dried oregano

Recipe Instructions

Step 1

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.

Step 2

Heat oil in a 10-inch skillet over medium-high heat; 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.

Step 3

Crack eggs into a bowl; add water and whisk until well combined. Stir in Cheddar cheese and salt.

Step 4

Spread ¼ of egg mixture onto half of each tortilla; fold in half.

Step 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.