Desde la cocina de Sensibly Sprouted
Egg, Zucchini & Cheese Breakfast Quesadilla
Corn tortilla quesadillas filled with scrambled eggs, sautéed zucchini, and cheddar.
Ingredientes
- 2 tsp Extra Virgin Olive Oil
- 1 Zucchini (small, sliced)
- Sea Salt & Black Pepper (to taste)
- 4 Egg (whisked)
- 4 Corn Tortilla (small)
- 2 1/2 oz Cheddar Cheese (shredded)
Preparación
- 1
Heat 1/3 of the oil in a large pan over medium heat. Add the zucchini and cook for seven to 10 minutes, or until softened and lightly browned. Season with salt and pepper and then remove and set aside.
- 2
In the same pan over medium heat, add another 1/3 of the oil, then add the whisked eggs. Stir the eggs frequently until cooked to your liking. Season with salt and pepper. Transfer the eggs to a plate once cooked and wipe out the pan.
- 3
Place a tortilla on a flat surface. Sprinkle one half with the cheese, then add the egg and zucchini on top. Fold the other side over to cover.
- 4
Heat the same pan over medium heat and add the remaining oil. Cook for two to three minutes, flipping halfway, until the quesadilla is browned on both sides and the cheese has melted. Enjoy!
Notas de nutrición
- Olive oil and eggs contribute fats and nutrients that support heart health.
- Eggs and cheese provide calcium and vitamin D for bone health.
- Zucchini adds vitamins A and C plus fiber.
Notas
- Best enjoyed fresh. Refrigerate in an airtight container for up to three days.
- One serving is equal to two quesadillas.
- Use vegan shredded cheese instead.
- Chili flakes.
- Cilantro, sour cream, and hot sauce.