BREAKFAST VEGGIE POCKET RECIPE BY TASTY
Here's what you need: olive oil, red bell pepper, canned black bean, frozen corn, small yellow onion, eggs, salt, ground black pepper, shredded cheddar cheese, whole wheat tortilla
Provided by Tara Botwinick
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Heat olive oil in a nonstick skillet over medium heat.
- Add the bell pepper, black beans, corn, and onions, and cook until caramelized, about 5 minutes.
- Remove the vegetables from the pan and set aside.
- Reduce heat to low, and eggs, and sprinkle with salt and pepper. Cook, stirring constantly, until barely set, about 2 minutes.
- Place the vegetables, scrambled eggs, and cheese in the center of a tortilla, and fold the sides into the center, completely covering the filling.
- Add the quesadilla, seam side down, to the skillet and cook over medium heat until the outside is toasted and cheese is melted.
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 55 grams, Fat 33 grams, Fiber 7 grams, Protein 31 grams, Sugar 12 grams
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