Make a delicious veggie-filled quesadilla and find out how to use the leftovers to make a frittata for breakfast the next day!
6 eggs, whisked
1/2 cup half-and-half
3/4 cup shredded mozzarella
Salt and pepper, to taste
Preheat oven to 425 degrees.
Mix 1 to 2 cups of the leftover vegetables from above recipe with the eggs, half-and-half, mozzarella, salt and pepper. Transfer to a large, greased, ovenproof pan and stir to combine until warmed through.
Flatten mixture out, and transfer to the oven to finish cooking for an additional 20 minutes or until set.
2 tablespoons olive oil
1 large onion, small dice
1 large zucchini, small dice
1 pound mushrooms, small dice
2 cups frozen corn, thawed
3 sprigs fresh thyme, pulled off the stem
1 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella
1/2 cup marinara sauce
In a large frying pan, heat the olive oil on high heat. Add in the onion and saute for 6 to 8 minutes until translucent and golden. Add in the rest of the ingredients and cook until vegetables are soft but not mushy. Remove from heat and strain off any excess liquid.
In a large pan, on medium-high heat add a tortilla. Immediately add 1/4 cup marinara sauce. Add 1/2 cup mozzarella and 1/2 cup of vegetable filling. Top with more cheese and another tortilla and let cook for 2 to 3 minutes on medium heat. Flip and cook on the other side until cheese is fully melted and both sides of the tortilla are golden and crisp.
Cut into 4 pieces and continue with second quesadilla. Serve immediately.