Veggie and Cheese Breakfast Quesadilla

Ingredients

• large eggs 3 pieces
• whole wheat tortilla 1 piece
• shredded cheddar cheese 1/4 cup
• sautéed bell peppers and onions 1/2 cup
• olive oil 1 teaspoon

Method

1. Prepare the vegetables. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add diced bell peppers and onions (about 1/2 cup) and sauté for 5-7 minutes until they are soft and slightly caramelized. Remove from skillet and set aside.
   Tip: Cut vegetables into small, even pieces for quicker and even cooking.
2. Cook the eggs. In a bowl, crack 3 large eggs and whisk them lightly with a fork until yolks and whites are combined. Pour the eggs into the same skillet over medium-low heat. Stir gently and continuously to scramble the eggs until they are cooked through but still moist, about 3-4 minutes.
   Tip: Cook eggs on medium-low heat to avoid browning and keep them fluffy.
3. Combine eggs and vegetables. Add the sautéed bell peppers and onions back into the skillet with the scrambled eggs. Mix gently to combine all ingredients evenly.
   Tip: Mix gently to keep the eggs fluffy and avoid breaking up the vegetables too much.
4. Assemble the quesadilla. Place the whole wheat tortilla flat on a clean surface or plate. Spread the egg and vegetable mixture evenly over half of the tortilla. Sprinkle 1/4 cup shredded cheddar cheese evenly on top of the egg mixture. Fold the tortilla in half to cover the filling.
   Tip: Folding the tortilla carefully helps contain the filling and makes flipping easier.
5. Cook the quesadilla. Heat the skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until the tortilla is golden brown and the cheese inside is melted. Use a spatula to carefully flip the quesadilla.
   Tip: Press down gently with the spatula while cooking to help the cheese melt evenly.
6. Serve. Remove the quesadilla from the skillet and place it on a cutting board. Let it rest for a minute, then slice into wedges. Serve warm.
   Tip: Letting it rest briefly prevents the cheese from spilling out when cutting.

Pro tips

• Use a non-stick skillet to prevent sticking and make flipping easier.
• If you prefer, add a pinch of salt and pepper to the eggs before cooking for extra flavor.