ZUCCHINI BREAKFAST QUESADILLA

Zucchini Breakfast Quesadilla image

This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.

Provided by KATHY

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon vegetable oil
1 medium zucchini, cut into 1/2-inch pieces
2 medium scallions, thinly sliced
¼ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
2 large eggs
1 tablespoon water
¼ cup shredded Cheddar cheese
½ teaspoon salt
4 (6 inch) flour tortillas

Steps:

Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 19 g, Cholesterol 100.4 mg, Fat 8.6 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 531.9 mg