Garden Veggie Breakfast Quesadillas

Garden Veggie Breakfast Quesadillas

A delightful and quick breakfast option featuring fresh garden vegetables and melted cheese sandwiched between crispy tortillas.

By RecipeBoss
Servings
4
Time Required
20 min

Ingredients

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

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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

SalsaSour creamAvocado slices