Simple and healthy, these quesadillas are stuffed full of eggs and veggies, and topped with cheese!
Course Breakfast, Main Dish
Cuisine American
Keyword omelette quesadillas, veggie quesadillas
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 5servings
Calories 380kcal
Author Sue Ringsdorf
Ingredients
2Tablespoonsolive oil
1/2largegreen bell pepper- chopped
1largejalapeno- diced, with our without seeds
1/2largeonion- yellow or red
8oz.mushrooms
8largeeggs
1/4cuphalf and half
1cupshredded cheddar cheese
5flat-outs- or any tortillas
avocado slices- to serve
salsa- to serve
Instructions
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.