Ingredients

• 1 teaspoon vegetable oil
• 1 medium zucchini , cut into
• 2 medium scallions , thinly sliced
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons dried oregano
• 0.13 teaspoons crushed red pepper flakes , Optional
• 2 large eggs
• 1 tablespoon water
• 0.25 cups shredded Cheddar cheese
• 0.5 teaspoons salt
• 4 , 6 inch

Instructions

1. 1 Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
2. 2 Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
3. 3 Spread ¼ egg mixture on half each tortilla; fold in half.
4. 4 Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

Nutrition per serving