Egg and Veggie Quesadillas

Egg and Veggie Quesadillas

photo by recipe author

Servings: 10
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.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!