Healthy Breakfast Quesadilla With Zucchini And Spinach Instructions. add cooking oil to a frying pan over medium high heat. add the chopped zucchini and spinach. cook for 3 4 minutes, or until zucchini begins to soften and turn translucent. push to one side of the pan. add two eggs to a small bowl along with 1 tbsp milk. beat the mixture together. Saute the zucchini and spinach with olive oil and garlic for 3 4 minutes. put them to one side of the pan and scramble 2 eggs on the other side. on one half of a flour tortilla arrange a layer of the sauteed vegetables, then the eggs eggs, cheese and jalapenos. fold and toast in a non stick pan with some olive oil on both sides until golden brown.
Zucchini Quesadilla Everyday Delicious Instructions. warm the olive oil over medium heat, then add the green and yellow squash and garlic and cook until softened but not mushy, about 5 8 minutes. salt and pepper to taste. set aside. 2 tablespoons olive oil, 1 large or 2 small green zucchini, 1 large or 2 small yellow zucchini, ½ tablespoon minced garlic, salt and pepper to taste. Arrange in a single layer on a baking sheet. freeze on the sheet until the quesadillas are firm, then transfer them to a freezer bag or airtight container. freeze for up to 2 months. to cook from frozen. remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Make quesadillas. 1 heat a heavy bottomed skillet over medium heat. lightly spray or brush the pan with oil, and then place one tortilla into the pan. 2 spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Heat a large skillet over medium. once hot, add oil. once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium high.
Zucchini Quesadilla Everyday Delicious Make quesadillas. 1 heat a heavy bottomed skillet over medium heat. lightly spray or brush the pan with oil, and then place one tortilla into the pan. 2 spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Heat a large skillet over medium. once hot, add oil. once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium high. Spray the pan with cooking spray (i prefer avocado oil) and add ½ cup fresh spinach to the pan. sauté the spinach until it is wilted. once the spinach is wilted, then pour the liquid egg whites over the spinach, sprinkle with onion powder, garlic salt, and black pepper. do not stir eggs. Melt 1 tablespoon butter in a large skillet over medium heat. scramble the eggs in the pan and season with salt and pepper to taste. when the eggs are nearly cooked, reduce the heat to medium low. spread the scrambled eggs evenly across the pan. sprinkle 1 2 cup of the cooked, crumbled meat and 1 2 cup of cheese over the eggs.
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