Zucchini Breakfast Quesadilla

european greek italian middle eastern region breakfast side bread spicy savory umami hard medium

Prep

29 min

Cook

74 min

Total

103 min

Ingredients (11)

1 teaspoon vegetable oil g

1 medium zucchini, cut into g

2 medium scallions, thinly sliced g

¼ teaspoon ground black pepper g

⅛ teaspoon dried oregano g

⅛ teaspoon crushed red pepper flakes (Optional) g

2 large eggs g

1 tablespoon water g

¼ cup shredded Cheddar cheese g

½ teaspoon salt g

4 (6 inch) flour tortillas g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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

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