Name: Zucchini Breakfast Quesadilla Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon vegetable oil; 1 medium zucchini; cut into ½ -inch pieces; 2 medium scallions; thinly sliced; ¼ teaspoon ground black pepper; ⅛ teaspoon dried oregano; ⅛ teaspoon crushed red pepper flakes (Optional); 2 large eggs; 1 tablespoon water; ¼ cup shredded Cheddar cheese; ½ teaspoon salt; 4 (6 inch) flour tortillas

Zucchini breakfast quesadillas provide the perfect solution for getting kids to eat vegetables by hiding chopped zucchini within scrambled eggs for sneaky nutrition. This family-friendly approach makes vegetables invisible while adding moisture and nutrients to standard breakfast quesadillas. The zucchini disappears into the eggs while contributing vitamins and fiber, creating healthier breakfast options that children willingly eat without realizing they're getting extra vegetables.

This zucchini breakfast quesadilla recipe is perfect for kids. You can hide chopped zucchini in the scrambled eggs, and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

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Ingredients

1/2x

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Original recipe (1X) yields 4 servings

1 teaspoon vegetable oil
1 medium zucchini, cut into ½ -inch pieces
2 medium scallions, thinly sliced
¼ teaspoon ground black pepper
⅛ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes (Optional)
2 large eggs
1 tablespoon water
¼ cup shredded Cheddar cheese
½ teaspoon salt
4 (6 inch) flour tortillas

Directions

Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
Spread ¼ egg mixture on half each tortilla; fold in half.
Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

Cook’s Note

Feel free to substitute any vegetables or cheese that you like. My husband likes these with mushrooms as well.

Nutrition Facts (per serving)

185	Calories
9g	Fat
19g	Carbs
8g	Protein

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Nutrition Facts
Servings Per Recipe 4
Calories 185
% Daily Value *
Total Fat 9g	11%
Saturated Fat 3g	15%
Cholesterol 100mg	33%
Sodium 532mg	23%
Total Carbohydrate 19g	7%
Dietary Fiber 2g	6%
Protein 8g	17%
Potassium 242mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.