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Close-up of a veggie omelet breakfast quesadilla with melted cheese and red peppers on a white plate.

Veggie Omelet Breakfast Quesadilla

A quick and nutritious breakfast quesadilla filled with vegetables and eggs.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 10 minutes
Temps total 20 minutes
Portions: 2 quesadillas
Type de plat: Breakfast
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Omelet
  • 4 large eggs
  • 1/4 cup diced bell peppers
  • 1/4 cup diced onions
  • 1/4 cup diced tomatoes
  • 1 tbsp olive oil
  • salt and pepper to taste
For the Quesadilla
  • 2 large flour tortillas
  • 1/2 cup shredded cheese cheddar or Monterey Jack

Equipment

  • Skillet
  • Spatula

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced bell peppers, onions, and tomatoes. Sauté for 3-4 minutes until softened.
  3. Whisk eggs in a bowl and season with salt and pepper. Pour into the skillet with the vegetables.
  4. Cook the omelet, stirring occasionally, until eggs are fully set. Remove from heat.
  5. Place a tortilla in the skillet. Spread half the omelet and half the cheese on one side. Fold the tortilla over.
  6. Cook for 2-3 minutes per side until golden and cheese melts. Repeat for the second quesadilla.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtéines: 18gFat: 20gLipides saturés: 8gCholéstérol: 370mgSodium: 600mgPotassium: 300mgFibre: 2gSucre: 3gVitamine A: 15IUVitamine C: 30mgCalcium: 20mgFer: 10mg

Notes

Serve with salsa or avocado for extra flavor.

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