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Veggie Omelette Quesadillas

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Simple and healthy, these Veggie Omelette Quesadillas are stuffed full of eggs, veggies, and cheese! Eat them plain, or top them with salsa and avocado slices.

Side shot of a black platter of veggie omelette quesadillas.

If you’ve been following along, you already know that we are huge Tex-Mex fans. Maybe that’s what happens when you’ve lived in Texas for 25 years! I guess we should consider ourselves TEXAN now, instead of Midwesterners.


There are always Tex-Mex ingredients in my pantry/refrigerator. Jalapeño peppers are a staple, as well as fire-roasted tomatoes, HOT Rotel, chipotle peppers, and pepper jack cheese. I always have tortillas of some kind (flour, corn, crunchy shells, etc.) in both the pantry AND my freezer, because you just never know.

Side view of my hand holding a veggie omelette quesadilla with salsa on top.

So recently, after having a calorie-laden weekend, I whipped up these healthy breakfast quesadillas.

Here’s what you need.

  • veggies – onions, green bell pepper, jalapeño peppers, and mushrooms
  • eggs and a big splash of half and half
  • flatbread
  • cheese plus toppings

I used my panini press to give these Veggie Omelette Quesadillas those nice grill marks. But you could use a regular skillet too.

Let’s talk about mushrooms.

  • While they are not a replacement for meat nutritionally, mushrooms do pack a punch for only 15 calories in a cup.
  • They have a “meaty” texture with a satisfying “umami” flavor. (Umami is a taste category, along with sweet, sour, salt, and bitter.)
  • If looking to replace meat, make sure you include a good source of protein along with the mushrooms. In these quesadillas, for instance, the eggs are the main protein, while the mushrooms make you feel like you are eating meat.

I almost always have mushrooms on my grocery list. They give so much flavor to many of my recipes.


xoxo ~Sue

Collage of the quesadilla ingredients, and then the process.
Overhead shot of a black platter of veggie omelette quesadillas.

Make this breakfast recipe next: Migas (Mexican Breakfast Casserole)

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Side shot of a black platter of veggie omelette quesadillas.

Veggie Omelette Quesadillas

Simple and healthy, these quesadillas are stuffed full of eggs and veggies, and topped with cheese!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Main Dish
Cuisine: American
Keyword: omelette quesadillas, veggie quesadillas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5 servings
Calories: 380kcal
Author: Sue Ringsdorf


  • 2 Tablespoons olive oil
  • 1/2 large green bell pepper – chopped
  • 1 large jalapeno – diced, with our without seeds
  • 1/2 large onion – yellow or red
  • 8 oz. mushrooms
  • 8 large eggs
  • 1/4 cup half and half
  • 1 cup shredded cheddar cheese
  • 5 flat-outs – or any tortillas
  • avocado slices – to serve
  • salsa – to serve


  • Heat a large skillet and add olive oil. Sauté the bell pepper, jalapeño, mushrooms, and onion until soft. Add salt and pepper to taste.
  • Whip the eggs and half and half, and add to skillet. Turn heat to medium low, and cook until eggs are set. Remove from heat.
  • Lay flat-outs (or tortillas) out on counter. Spread egg mixture on one half of the flat-outs, top with some shredded cheese, and fold the flat-out/tortilla up over the egg mixture.
  • Using a panini maker (or grill pan), place quesadillas into the press, and cook until warm with nice grill marks. Repeat until all quesadillas are done.
  • Serve with avocado slices and salsa. Enjoy!


Calories: 380kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 325mg | Sodium: 266mg | Potassium: 198mg | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 14.5mg | Calcium: 224mg | Iron: 1.6mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

One Comment

  1. I love getting my day started with this! Amazing, easy and healthy. It does not get much better than that. The flatbread is a must and the avocado slices really take the recipe to another level!

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