Veggie-Packed Breakfast Quesadillas
These Veggie-Packed Breakfast Quesadillas are loaded with colorful vegetables, gooey cheese, and a hint of spice - perfect for a hearty morning meal!
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Ingredients
Yields 4 servings
- (4) large flour tortillas
- (1) bell pepper, diced
- (1) small onion, diced
- (1) small zucchini, diced
- (1 cup) baby spinach, roughly chopped
- (4) large eggs
- (1 cup) shredded cheese (cheddar or your choice)
- (1 tbsp) olive oil
- (1/2 tsp) garlic powder
- (1/2 tsp) paprika
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
In a skillet, heat (1 tbsp) olive oil over medium heat.
- 2
Add the (1) diced onion and (1) diced bell pepper. Sauté for about 5 minutes until softened.
- 3
Stir in the (1) diced zucchini and cook for another 3 minutes.
- 4
Add the (1 cup) baby spinach and continue to sauté until the spinach wilts, about 2 minutes. Season with (1/2 tsp) garlic powder, (1/2 tsp) paprika, (1/2 tsp) salt, and (1/4 tsp) black pepper. Remove from the skillet and set aside.
- 5
In a bowl, whisk together the (4) large eggs until well combined. Pour the eggs into the same skillet over medium heat, scrambling until just set, about 3 minutes.
- 6
In each of the (4) flour tortillas, layer equal amounts of the sautéed vegetables, scrambled eggs, and (1 cup) shredded cheese, dividing evenly. Fold the tortillas in half to create quesadillas.
- 7
Wipe out the skillet and place it back on the heat. Cook each quesadilla for about 3-4 minutes per side, or until golden and the cheese is melted.
- 8
Slice the quesadillas into wedges and serve warm.
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