|Egg and Veggie Quesadillas|
|photo by recipe author|
Preparation Time: 30 minutes
- 20 6-inch tortillas
- 12 eggs
- 1 cup milk
- 1 1/2 cups shredded cheese
- 1/2 red bell pepper
- 5 tablespoons coconut oil
- salt and pepper to taste
- chopped freeze-dried chives, optional
In a large pan melt 2 tablespoons coconut oil, then add bell peppers and chives. Sauté for about 10 minutes.
Meanwhile mix eggs, milk, salt, and pepper in a large bowl. Pour into hot pan with veggies, and stir occasionally until eggs are fully cooked.
Meanwhile, melt remaining 3 tablespoons coconut oil, and preheat oven to 350° F.
Assemble quesadillas by brushing one side of each tortilla with coconut oil. Place the oiled side down on a large baking sheet. Put about 1/3 cup of the egg mixture on top, then top with 1/4 cup cheese. Place another tortilla on top with the oiled side up.
Bake for 8 minutes, flipping halfway through.
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