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Make a delicious veggie-filled quesadilla and find out how to use the leftovers to make a frittata for breakfast the next day!

2nd Use for Recipe: Frittata


  • 6 eggs, whisked

  • 1/2 cup half-and-half

  • 3/4 cup shredded mozzarella

  • Salt and pepper, to taste


  1. Preheat oven to 425 degrees.

  2. 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.

  3. Flatten mixture out, and transfer to the oven to finish cooking for an additional 20 minutes or until set.

2nd Use for Recipe: Frittata



serving time4


  • 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

  • To assemble:

  • 4 tortillas

  • 1 cup mozzarella

  • 1/2 cup marinara sauce


  1. 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.

  2. 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.

  3. Cut into 4 pieces and continue with second quesadilla. Serve immediately.





Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hey, I'm Jeannie Klein, and this is my brand-new series called Super Simple. All of my recipes are 10 ingredients or less. We're repurposing leftovers for the following day to come up with a brand-new dish. We're doing food in smart, efficient, but really fun way. It's all Super Simple. It's Quesadilla Day, everybody, so come on. I'm gonna show you how to make this quesadilla, loaded with tons of vegetables and cheese and sauce and all kinds of goodies. But stick around to the end to find out how this turns into breakfast. I have my pan that I'm gonna get heated with some olive oil. Let's get that nice and hot. All right. And we're gonna cut this onion up. Onion always is a good base to any dish. Especially the quesadilla, I feel like you need it. So we're just gonna saute this onion into a nice golden-brown. I have a little trick for you guys. I always add in a little bit of salt 'cause that helps bring out the moisture from the onion, and it helps get them nice and golden and caramelized, kind of what you're looking for. It helps kind of speed that process up quite a little bit. Meanwhile, I'm gonna get going on my zucchini here. Just a small dice. Beautiful. And then we have some thyme. Again though, any herbs you have lying around in your fridge or if you want to go outside and pick some fresh basil, if you have some parsley, if you have thyme. I'm just pulling it right off the stem. Once those are all nice and golden-brown, we're gonna be adding in our thyme, our zucchini, some corn. I'm using canned corn here. If you have frozen corn, you could completely thaw that and use that as well. And then some mushrooms. And then we're gonna be layering it with these tortillas. I'm gonna add some cheese and sauce. Just such good, easy flavors. Oh. We have our zucchini in there with our thyme. The second that thyme hits that pan, you smell it and it's just delicious. Mmm. Now we're gonna throw in our mushrooms. So we have some chopped up baby bellas. And last but not least, we have our corn. We're gonna season those with a little bit of salt and pepper. And then pepper. Basil. Okay, I'm just gonna take all these guys and just strain them all through a little sieve or something or colander you can use, or you even just take a towel or paper towel and just like dab them really well. Get it all into that bowl. We have some flour tortillas. We're gonna add marinara sauce. There. To that, we're gonna add some mozzarella cheese. And we have our vegetables all strained off, and I'm just gonna take some of those vegetables and put it right in our quesadilla. I'm just gonna add a little more cheese 'cause why not? I make the rules here in my kitchen. Beautiful. Plus the cheese will help the tortilla stick. Ah, like that. All right, give it a minute or two, let it get nice and crispy, and then we're gonna flip them over. Whoo. Yum. Oh my god, it looks so good. So we're just gonna wait another minute or so, let the rest of that cheese get nice and melty and gooey. All right. Moment of truth. This makes me so excited. It's such a basic thing, but it just, it's just crispy all over, and it's just loaded with all of those goodies in there. Oh, it smells so yummy. Okay, so that's it. Quesadillas, you can serve them any way you like it. I usually end up just cutting it into little quarters. And that's it. Plate it up just like that. Cheese to the pull. Hot damn, it looks so good. Okay, you guys. There you have it. Fabulous quesadillas, oozy cheese, so, so easy to put together. Plus you've got all these leftover vegetables. And as promised, we have a second idea for a recipe. This is my favorite way to make a frittata. Take your leftover vegetables. Throw in some cream, eggs, cheese. Put it in a pan. Bake it until it's nice and set and golden and beautiful, and serve it up any way you like. Super simple. Enjoy, guys.