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Veggie Breakfast Quesadilla
Emily Hart

Veggie Breakfast Quesadilla : perfect Start to Your Day

This Veggie Breakfast Quesadilla recipe is a delicious and customizable way to start your day. Packed with fresh vegetables, protein, and the option to include eggs or tofu, it’s a nutritious breakfast that’s quick and easy to prepare. Top it off with avocado, salsa, or your favorite condiments for extra flavor!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium-sized flour tortillas or gluten-free tortillas
  • ½ cup bell peppers diced
  • ½ cup onions diced
  • 2 eggs or 1/2 cup crumbled tofu for a vegan option
  • ¼ cup shredded cheese optional
  • ¼ avocado sliced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Salsa and sour cream optional

Method
 

  1. Prepare the Veggies: Sauté bell peppers, onions, and any other vegetables you want to include in olive oil until soft and fragrant. Season with salt, pepper, and your favorite spices.
  2. Scramble the Eggs (or tofu): If using eggs, scramble them in a separate pan and cook until just set. For a vegan option, scramble tofu with spices and a little turmeric for color.
  3. Assemble the Quesadilla: Heat a tortilla in a skillet, add a layer of sautéed veggies, scrambled eggs (or tofu), and shredded cheese (optional). Place a second tortilla on top and cook until golden brown on both sides.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 16gFat: 17gSodium: 600mgFiber: 6g

Notes

  • Vegan Option: Skip the cheese and eggs, using tofu as your protein source instead. Vegan cheese is also a great alternative.
  • Gluten-Free Option: Use gluten-free tortillas for a delicious gluten-free meal.
  • Add-ins: Feel free to add beans, corn, or your favorite spices to the mix to customize the quesadilla.

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