Vegetarian Breakfast Quesadilla
Kick-start your morning with a vibrant and hearty Vegetarian Breakfast Quesadilla, a perfect blend of protein-packed eggs, sautéed vegetables, and gooey melted cheese, all encased in golden, crisp tortillas. This quick and easy recipe comes together in just 20 minutes, making it ideal for busy mornings or lazy weekend brunches. Featuring wholesome ingredients like red bell peppers, spinach, and green onions, this dish is not only delicious but also a nutritious start to your day. Pair it with zesty salsa or creamy avocado slices for an extra boost of flavor. Whether you're a breakfast aficionado or a quesadilla lover, this vegetarian delight will quickly become a favorite in your meal rotation!
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Recipe Information
Ingredients
- 2 pieces Large flour tortillas
- 3 pieces Eggs
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Butter
- 1 cup Shredded cheddar cheese
- 0.5 cup Red bell pepper, diced
- 1 cup Spinach, chopped
- 2 tablespoons Green onions, chopped
- 1 tablespoon Olive oil
- 0.5 cup Salsa (optional, for serving)
- 0.5 cup Avocado slices (optional, for serving)
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add the butter. Once melted, pour the egg mixture into the skillet.
Gently scramble the eggs by stirring with a spatula until they are just set but still soft. Remove the eggs from the skillet and set aside.
In the same skillet, heat olive oil over medium heat. Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted. Turn off the heat and mix in the green onions. Set the vegetables aside.
To assemble the quesadillas, lay a flour tortilla flat on a clean surface. Sprinkle half of the shredded cheese evenly over the tortilla.
Add an even layer of scrambled eggs, followed by the sautéed vegetables on top of the cheese. Sprinkle the remaining cheese over the filling and cover with the second tortilla.
Wipe the skillet clean and heat it over medium-low heat. Carefully transfer the assembled quesadilla to the skillet.
Cook the quesadilla for 2-3 minutes on one side until the bottom tortilla is golden brown and the cheese starts to melt. Gently flip the quesadilla and cook for another 2-3 minutes on the other side.
Once both sides are golden and the cheese is fully melted, remove the quesadilla from the skillet and let it rest for 1-2 minutes.
Use a sharp knife or pizza cutter to slice the quesadilla into wedges. Serve warm with optional sides like salsa and avocado slices.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 14.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1151 mg | 89% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
