Breakfast Quesadilla

This veggie egg quesadilla is a quick, savory breakfast packed with scrambled eggs, sautéed zucchini and spinach, and melted mozzarella cheese. Crispy on the outside and soft on the inside, it’s a balanced, protein-rich meal that comes together in minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a skillet over medium heat. Add garlic and zucchini, sauté for 3–4 minutes until slightly softened.

Step 2

Add spinach and cook until just wilted. Move vegetables to one side of the pan.

Step 3

On the other side, scramble the eggs until fully cooked. Season with salt.

Step 4

Place one tortilla on a flat surface. Layer sautéed vegetables, scrambled eggs, and shredded mozzarella on one half.

Step 5

Fold tortilla over to form a half-moon shape.

Step 6

Heat a clean skillet with a little olive oil and toast quesadilla on both sides until golden brown and crispy.

Step 7

Slice and serve warm.