Zucchini Breakfast Quesadilla
Ingredients
- 1 teaspoon vegetable oil
- 1 medium zucchini, cut into -inch pieces
- 2 medium scallions, thinly sliced
- ¼ teaspoon ground black pepper
- ⅛ teaspoon dried oregano
- ⅛ teaspoon crushed red pepper flakes (Optional)
- 2 large eggs
- 1 tablespoon water
- ¼ cup shredded Cheddar cheese
- ½ teaspoon salt
- 4 (6 inch) flour tortillas
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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.
Source
Original recipe: View Original