Food blogger problems: sometimes you want to photograph and blog a recipe but your camera battery is completely dead. Most people’s camera would be out of battery because they have taken so many fun and exciting pictures. My camera was dead because I left it on overnight, haha. Not as impressive, huh? You may notice a few photo steps missing due to the quick charge process that was necessary this morning…
Anyway, happy 4th of July! I say this every year, but I CANNOT believe it is July already! I have such fond memories of this holiday from my childhood. Every year we traveled to Indiana to visit my dad’s side of the family. All the cousins, parents, and grandparents would attend a parade on July 3rd. We spread out a blanket on the sidewalk/road and waited for the ear piercing sirens from the fire trucks to come down the street. It was a small price to pay for all the candy they threw our way; dubble bubble gum anyone? We all loved it even though it lost its flavor in two minutes and was almost too hard to chew. Aaah, nostalgia. The next day was spent riding the rides at the pop-up amusement park, eating funnel cakes, and waiting for the fireworks show. Hamburgers and Pepsi followed by picking the perfect spot in the park to watch the fireworks (or in the upstairs window for the younger kids who were easily scared). I’ve always loved fireworks; the colors and designs are simply magical. Especially during the finale!
So, what does a breakfast quesadilla have to do with 4th of July? Absolutely nothing. But these breakfast quesadillas are incredibly delicious and are the perfect brunch item for your long weekend!
Ingredients (makes 3-4 quesadillas)
- 2 tbsp butter
- 2 small (or 1 medium) zucchini; finely diced
- 1 green bell pepper, finely diced
- pinch ground cumin/chili powder (optional)
- 5 large eggs
- 2 tbsp milk (I used unsweetened plain almond milk)
- 2-3 tbsp. minced chives
- 4 large tortillas
- 1 c. mexican blend shredded cheese
- 1/2 c. prepared salsa
- 1 c. baby spinach leaves
Heat a skillet over medium heat.
Slice the ends off of the zucchini and discard. Cut into a small dice. Remove ribs and seeds from the green pepper and discard. Cut the green bell pepper into a small dice also. Melt butter then add zucchini and bell pepper to the skillet; cook for 8-10 minutes until tender. Season with salt, pepper, ground cumin, and chili powder (if using).
While the veggies cook crack the eggs into a bowl and whisk with milk, salt, and pepper. Add chives to egg mixture and stir to combine.
Add eggs to veggie mixture and reduce heat to medium-low. Scramble eggs until done and set aside.
To assemble the quesadillas: sprinkle a thin layer of shredded cheese over one half of the tortilla.
Top with a few spoonfuls of scrambled egg mixture…
Then add a spoonful or two of salsa and a few leaves of spinach….
Add another layer of shredded cheese and fold the other half of the tortilla over the filling. Repeat with remaining tortillas while large skillet warms over medium heat. Spray a large skillet with nonstick cooking spray and add two quesadillas to the pan. Cook 4-5 minutes until browned and crispy.
Spray the tops of the tortilla with nonstick cooking spray then flip to cook the other side; another 3-4 minutes. Remove to a cutting board and slice into thirds.
The filling is soft and cheesy and the tortilla is incredibly crispy; the perfect weekend breakfast to enjoy with a cup of hot tea or coffee. I love when breakfast is both delicious and healthy; enjoy!