Broccoli Cheddar Breakfast Quesadillas

• Vegetarian

• Produce

  • 3 cups Broccoli florets
  • 1 Onion, small

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 48 Tortillas

• Dairy

  • 1 cup Cheddar cheese

Found on sweetpeasandsaffron.com

Ingredients

• 2 teaspoons olive oil
• 1 small onion, diced
• 3 cups broccoli florets, cut into VERY small pieces
• 4 eggs
• ¼ teaspoon salt
• 1⁄4 teaspoon pepper
• 1 cup cheddar cheese, shredded
• Four 12” tortillas

Directions

• Heat a large pan over medium heat. Add the oil and the onion, and cook for 5 or so minutes, until onion is cooked through.
• Add the broccoli and cook for 5 more minutes, until bright green and tender.
• While cooking the veggies, beat the eggs with the salt and pepper. Add to the pan and cook, stirring frequently, for 2-3 minutes, until eggs are cooked through. Remove from heat and allow to cool slightly.
• In a clean pan, assemble quesadillas: on half of the tortilla, add ⅔ cup of egg mixture, topped with ⅓ cup cheddar cheese. Fold the tortilla over on itself and press firmly. Cook for 2-3 minutes per side until golden and crispy.
• Remove from heat and cool completely on a wire rack.
• Cut each quesadilla in half and stack each serving. Wrap tightly in plastic wrap, then place in a large ziplock bag. Keeps in the fridge for up to 3 days and in the freezer for up to 3 months.
• Thaw overnight in the fridge (if frozen), or in 30 second increments in the microwave.
• Heat in a frying pan over medium heat 3-4 minutes per side, or in a George Foreman Grill for 2-3 minutes total.

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