Garden Veggie Breakfast Quesadillas

Ingredients

• 8 whole wheat tortillas(paid link)
• 4 eggs(paid link)
• ¼ cup milk(paid link)
• ½ bell pepper(paid link)
• ¼ onion(paid link)
• ½ zucchini(paid link)
• ½ cup cherry tomatoes(paid link)
• 1 cup shredded cheese(paid link)
• 1 tbsp olive oil(paid link)
• ¼ tsp salt(paid link)
• ⅛ tsp black pepper(paid link)

Instructions

1. 1

   Finely dice the bell pepper, onion, and zucchini. Halve the cherry tomatoes.

2. 2

   Heat olive oil in a skillet over medium heat. Add the diced bell pepper, onion, and zucchini and sauté until tender, about 5-7 minutes. Stir in the halved cherry tomatoes and cook for another minute.

   7 min

3. 3

   In a small bowl, whisk together the eggs, milk, salt, and pepper.

4. 4

   Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are just set but still slightly moist.

5. 5

   Wipe the skillet clean. Place one tortilla in the dry skillet over medium heat. Sprinkle half of the shredded cheese over the tortilla. Spoon half of the scrambled vegetable and egg mixture over the cheese. Top with the other half of the cheese. Place another tortilla on top.

6. 6

   Cook for 2-3 minutes until the bottom tortilla is golden brown and the cheese is starting to melt. Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden and the cheese is fully melted.

   3 min

7. 7

   Slide the quesadilla onto a cutting board. Repeat steps 5 and 6 with the remaining ingredients to make the second quesadilla. Cut each quesadilla into wedges and serve immediately.

Perfect With