Zucchini Breakfast Quesadilla

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

• 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

Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.

Step 2

Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.

Step 3

Spread ¼ egg mixture on half each tortilla; fold in half.

Step 4

Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.