Crispy Veggie Breakfast Quesadilla

Ingredients

• 1 tsp Olive oil (for sautéing)
• 0.25 cup Red bell pepper (diced)
• 0.5 cup Spinach (fresh, roughly chopped)
• 2 Eggs (large, beaten)
• Salt (to taste)
• Black pepper (to taste)
• 1 Flour tortilla (large (burrito size))
• 0.25 cup Shredded cheese (such as cheddar or Monterey Jack)

Steps

1. 1

   Heat olive oil in a non-stick skillet over medium heat. Add the diced red bell pepper and sauté for 2-3 minutes until slightly softened.

2. 2

   Add the chopped spinach to the skillet and cook for about 1 minute until wilted.

3. 3

   Pour the beaten eggs over the vegetables in the pan. Season with salt and pepper.

4. 4

   While the eggs are still wet, place the flour tortilla directly on top of the egg mixture, pressing down gently so it adheres.

5. 5

   Cook for 2 minutes until the eggs are set and attached to the tortilla. Carefully flip the entire tortilla and egg ensemble over so the tortilla is now touching the pan.

6. 6

   Sprinkle the shredded cheese over the egg side. Fold the tortilla in half to create a half-moon shape.

7. 7

   Cook for 1-2 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.

8. 8

   Remove from the pan, let rest for a minute, and slice into wedges to serve.

Notes

You can customize this with any quick-cooking vegetables like mushrooms, onions, or kale. For extra spice, add a dash of hot sauce or diced jalapeños before folding.

Nutrition per serving

• breakfast
• quesadilla
• vegetarian
• easy
• quick
• eggs
• healthy