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In the quest for a nutritious and flavorful breakfast, the Zesty Zucchini Breakfast Quesadilla stands out as a delightful option that perfectly marries health and taste. This innovative recipe combines fresh zucchini, vibrant spinach, and rich cheese, all wrapped in a warm tortilla. The outcome is a scrumptious meal that not only satisfies your hunger but also fuels your body with essential nutrients. Whether you are rushing out the door or savoring a leisurely brunch, this breakfast quesadilla is designed to fit seamlessly into any morning routine.

Zucchini Breakfast Quesadilla

Start your day off right with a Zesty Zucchini Breakfast Quesadilla! This nutritious and flavorful breakfast combines fresh zucchini, spinach, and cheese, all wrapped in a warm tortilla. Quick and easy to prepare, it's packed with essential vitamins while keeping you satisfied. Perfect for busy mornings or leisurely brunches, this dish is a healthy indulgence that can be customized with your favorite ingredients. Enjoy a delicious meal that fuels your body!
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Ingredients
  

2 medium zucchinis, grated

1 cup fresh spinach, chopped

1 cup shredded cheddar cheese (or a cheese of your choice)

4 large eggs

1/4 cup milk

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

4 whole wheat tortillas

Salsa and avocado, for serving

Instructions
 

Prep the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and twist to remove excess moisture. This step helps prevent a soggy quesadilla.

    Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the grated zucchini, and cook for about 3-4 minutes until slightly tender. Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted. Remove from heat and set aside.

      Whisk the Eggs: In a mixing bowl, crack the eggs and add milk. Whisk together until well combined. Season with garlic powder, onion powder, salt, and pepper.

        Scramble the Eggs: In the same skillet, add the remaining tablespoon of olive oil and pour in the egg mixture. Cook over medium heat, stirring gently until the eggs are scrambled and just set. Remove from heat.

          Assemble the Quesadillas: On one half of each tortilla, layer a spoonful of the scrambled eggs, followed by a generous amount of the zucchini-spinach mixture, and finally sprinkle shredded cheese on top. Fold the tortillas over to create a half-moon shape.

            Cook the Quesadillas: Wipe the skillet clean, then return it to medium heat. Add a little more olive oil if necessary. Place two quesadillas in the skillet and cook for about 3-4 minutes per side, until golden brown and the cheese has melted. Repeat with the remaining quesadillas.

              Serve: Cut the quesadillas into wedges and serve warm with salsa and sliced avocado for dipping. Enjoy your delicious and nutritious Zucchini Breakfast Quesadillas!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4