Vegetarian Breakfast Quesadillas Food

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

BREAKFAST QUESADILLAS

Steps:

• In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.

VEGETARIAN BREAKFAST QUESADILLA

Steps:

• Slice the onions, tomatoes, broccoli and veggie ham into small pieces. Mix in the vegetable oil.
• Heat a frying pan to medium-high. Add the vegetable mixture.
• Meanwhile, whisk the egg, salt, and pepper in a bowl. Add to pan with the veggie mix when the broccoli is a little golden. Mix up to get a scrambled egg texture!
• Once the eggs look done, put this mixture in a bowl.
• Clean your frying pan (or get a new one) and rub 1 teaspoon of margarine around in it. Once it melts, put one tortilla in it, and spread some of the shredded cheese on top of it.
• Once the cheese starts to get a bit melty, spread the egg/veggie mixture you've set aside on top of it. Add the rest of the cheese on top of this, and then put the other tortilla on top!
• Spread the rest of the margarine on the top of the new tortilla, and check the bottom one to see if it's golden-brown. If it is, flip the quesadilla over with a spatula and heat the other side until that's golden-brown!
• Put on a plate, cut into slices, and serve!

VEGETARIAN BREAKFAST QUESADILLAS

Steps:

• Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
• Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
• Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
• Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
• Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
• Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
• When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
• When both are finished, slice and serve with fruit salsa.

VEGETARIAN QUESADILLAS

Steps:

• Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
• Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
• Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.