Zucchini Breakfast Quesadilla
Description
This zucchini breakfast quesadilla recipe is packed with scrambled eggs and Cheddar cheese, tucked in a crispy, warm tortilla in this family-favorite.
Ingredients
•
1 teaspoon vegetable oil
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1 medium zucchini, cut into 1/2-inch pieces
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2 medium scallions, thinly sliced
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1/4 teaspoon ground black pepper
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1/8 teaspoon dried oregano
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1/8 teaspoon crushed red pepper flakes
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2 large eggs
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1 tablespoon water
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1/4 cup shredded Cheddar cheese
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1/2 teaspoon salt
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4 (6 inch) flour tortillas
Directions
1
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.
2
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.
3
Spread ¼ egg mixture on half each tortilla; fold in half.
4
Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.