By Shona Bonewit
In a medium bowl, beat the eggs with salt and black pepper until well combined.
Chop the green onions finely and add them to the egg mixture.
Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until cooked through, about 3-4 minutes. Remove from heat.
Lay one tortilla flat on a work surface. Spread 1/4 cup of scrambled eggs evenly over half of the tortilla.
Sprinkle 1/4 cup of cheese over the eggs, then fold the tortilla in half to cover the filling.
Repeat the process with the remaining tortillas, eggs, and cheese.
In the same skillet, cook each quesadilla over medium heat for about 2-3 minutes on each side, or until the tortillas are golden and the cheese is melted.
Remove from skillet, cut into wedges, and serve with salsa on the side for dipping.
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This Breakfast Mexican Vegetarian recipe is ready in 20 minutes and features Eggs, Cheese, Tortilla and other delicious ingredients. Contains 430 calories total.
In a medium bowl, beat the eggs with salt and black pepper until well combined.
Chop the green onions finely and add them to the egg mixture.
Heat olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble until cooked through, about 3-4 minutes. Remove from heat.
Lay one tortilla flat on a work surface. Spread 1/4 cup of scrambled eggs evenly over half of the tortilla.
Sprinkle 1/4 cup of cheese over the eggs, then fold the tortilla in half to cover the filling.
Repeat the process with the remaining tortillas, eggs, and cheese.
In the same skillet, cook each quesadilla over medium heat for about 2-3 minutes on each side, or until the tortillas are golden and the cheese is melted.
Remove from skillet, cut into wedges, and serve with salsa on the side for dipping.
Calories per Serving: 430
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