Time
25 min
Serving
4 persons
Calories
185
This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.
Ingredients
- vegetable oil: 1 tsp
- medium zucchini: 1 piece (cut into 1/2 inch pieces)
- medium scallions: 2 piece (sliced)
- ground black pepper: 0.25 tsp
- oregano: 0.125 tsp (dried)
- red pepper flakes: 0.125 tsp (crushed, optional)
- eggs: 2 piece
- water: 1 Tbsp
- cheddar cheese: 0.25 cup (shredded)
- salt: 0.5 tsp
- flour tortillas: 4 piece (6 inch)
Metric Conversion
Stages of cooking
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Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
-
Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
-
Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
-
Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
-
Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.
