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Zucchini Breakfast Quesadilla
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cheesy scrambled egg and zucchini breakfast quesadillas - a family favorite!
Ingredients:
  • 1 teaspoon vegetable oil
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 2 medium scallions, thinly sliced
  • 0.25 teaspoon ground black pepper
  • 0.125 teaspoon dried oregano
  • 0.125 teaspoon crushed red pepper flakes
  • 1 tablespoon water
  • 0.25 cup shredded Cheddar cheese
  • 0.5 teaspoon salt
  • 4 (6 inch) flour tortillas
Instructions:
  • In a 10-inch skillet over medium-high heat, heat oil and sauté zucchini, scallions, black pepper, oregano, and pepper flakes until tender, around 3 to 4 minutes. Lower heat, cover, and cook for an additional 2 minutes.
  • Crack eggs into a bowl, add water, and whisk until fully blended. Gently fold in Cheddar cheese and salt.
  • Pour the egg mixture into the skillet and turn up the heat to medium. Stir and scramble gently until the eggs are soft-set, which should take about 3 to 5 minutes. Transfer the scrambled eggs to a plate and use a paper towel to clean the skillet.
  • Spread a generous amount of the eggy mixture on one side of each tortilla, then elegantly fold them in half.
  • Heat a clean skillet over medium-high heat. Cook tortillas in batches of two in the hot skillet until crispy, about 1 minute per side.

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