Zucchini Breakfast Quesadilla

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.

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

Ingredients

• ½ teaspoon salt
• 1 tablespoon water
• 2 large eggs
• 1 teaspoon vegetable oil
• ¼ teaspoon ground black pepper
• ¼ cup shredded Cheddar cheese
• ⅛ teaspoon crushed red pepper flakes (Optional)
• ⅛ teaspoon dried oregano
• 4 (6 inch) flour tortillas
• 1 medium zucchini, cut into 1/2-inch pieces
• 2 medium scallions, thinly sliced

Recipe Instructions

Step 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.

Step 2

Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.

Step 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.

Step 4

Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas 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.