Cheesy Veggie Breakfast Quesadillas
10min
15min
4
420
Chef's Note
For extra flavor without adding complexity, you can use pre-shredded Mexican cheese blend instead of cheddar. If you have any leftover cooked vegetables in your fridge, toss them in with the bell peppers for added nutrition!
Tags
Ingredients
4 each large flour tortillas
2 cups shredded cheddar cheese
1 each bell pepper (any color), diced
4 each eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Instructions
- 1
In a bowl, beat 4 eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper until well combined.
- 2
Melt 1 tablespoon butter in a non-stick skillet over medium heat.
- 3
Add the diced bell pepper and cook for 2-3 minutes until slightly softened.
- 4
Pour the beaten eggs into the skillet with the peppers and cook, stirring occasionally, until the eggs are just set but still moist, about 2-3 minutes. Remove from heat.
- 5
Wipe the skillet clean and return to medium heat. Add 1/2 tablespoon butter to coat the pan.
- 6
Place one tortilla in the skillet. Sprinkle 1/4 cup of cheese evenly over half of the tortilla.
- 7
Spoon 1/4 of the egg and pepper mixture over the cheese, then top with another 1/4 cup of cheese.
- 8
Fold the empty half of the tortilla over the filled half to create a half-moon shape.
- 9
Cook for 2-3 minutes until golden brown on the bottom, then carefully flip and cook for another 2 minutes until the other side is golden and the cheese is melted.
- 10
Remove to a cutting board and repeat steps 5-9 with the remaining ingredients, adding more butter to the pan as needed.
- 11
Cut each quesadilla into wedges and serve immediately.
Nutrition Information (per serving)
420
18g
26g
28g
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