Vegetarian Breakfast Quesadillas Recipes
FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
VEGETARIAN BREAKFAST QUESADILLAS
A light and summery breakfast. It's great with fruit or yogurt. It even got high marks from the meat-eaters in our household! Extra-easy if you have a quesadilla-maker!
Provided by merron-iru kami
Categories Breakfast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
- Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
- Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
- Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
- Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
- Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
- When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
- When both are finished, slice and serve with fruit salsa.
VEGETARIAN BREAKFAST QUESADILLA
I got the idea from a recipe at Mr.Breakfast, but added some things of my own! It's pretty quick and delicious! Much better than cereal and milk again... About the "Mexican cheese", my local grocery store sells a bag that's a mix of three different cheeses, it's already shredded! They call it Mexican for some reason, and I always use it for this sort of thing.
Provided by Glenny M
Categories Breakfast
Time 20m
Yield 1 quesadilla, 1 serving(s)
Number Of Ingredients 11
Steps:
- Slice the onions, tomatoes, broccoli and veggie ham into small pieces. Mix in the vegetable oil.
- Heat a frying pan to medium-high. Add the vegetable mixture.
- Meanwhile, whisk the egg, salt, and pepper in a bowl. Add to pan with the veggie mix when the broccoli is a little golden. Mix up to get a scrambled egg texture!
- Once the eggs look done, put this mixture in a bowl.
- Clean your frying pan (or get a new one) and rub 1 teaspoon of margarine around in it. Once it melts, put one tortilla in it, and spread some of the shredded cheese on top of it.
- Once the cheese starts to get a bit melty, spread the egg/veggie mixture you've set aside on top of it. Add the rest of the cheese on top of this, and then put the other tortilla on top!
- Spread the rest of the margarine on the top of the new tortilla, and check the bottom one to see if it's golden-brown. If it is, flip the quesadilla over with a spatula and heat the other side until that's golden-brown!
- Put on a plate, cut into slices, and serve!
Nutrition Facts : Calories 657.2, Fat 28.1, SaturatedFat 6.4, Cholesterol 186, Sodium 1239.1, Carbohydrate 80.7, Fiber 7.5, Sugar 5.6, Protein 21.1
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